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刊物期号: 201711

香蕉菠萝复合果酒发酵工艺参数的研究(93)

作者: 李凤霞,胡元庆,林瑞炳,汤苏文

地址:闽南师范大学生物科学与技术学院,福建 漳州 邮编:363000
摘要 分析发酵条件对香蕉菠萝复合果酒品质的影响,确定最佳工艺参数。以香蕉、菠萝为原料,以酒精度、残糖量、总酸和感官为评价指标,采用单因素和正交试验确定了发酵温度、初始糖度、pH值及酵母用量的最适水平。结果表明,复合果酒的最佳工艺参数为发酵温度24 ℃、初始糖度20 °Bx、pH3.6、酵母接种量1.1 g/L。采用该工艺酿造出来的复合果酒感官评价最好。
关键词 香蕉; 菠萝; 复合果酒; 发酵工艺参数
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)11-0093-04

英文标题: Fermentation Parameters of Banana-Pineapple Wine

英文作者: LI Fengxia, HU Yuanqing, LIN Ruibing and TANG Suwen

英文地址: School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000, China

英文摘要 The effects of fermentation conditions on the quality of banana-pineapple wine were explored to determine the best fermentation parameters. Banana and pineapple were used as raw materials, and alcohol content, residual sugar content, total acids content and sensory evaluation indicators were used as the evaluation indexes. The best fermentation parameters were then determined by single factor test and orthogonal test as follows: fermentation temperature was at 24 ℃, the initial sugar content was 20 °Bx, pH was 3.6, and yeast inoculation amount was 1.1 g/L. Under the above conditions, the produced fruit wine had the best sensory evaluation score.
英文关键词 banana; pineapple; fruit wine; fermentation parameters
      

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