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刊物期号: 201902

红心猕猴桃酒异步发酵工艺的研究(36)

作者: 陈 林1,秦文飞2,吴应梅1,顾 欣1,田海燕3,李 迪1

地址:1.重庆市生物与食品基础实验教学中心,渝东北特色生物资源开发利用工程中心,重庆三峡学院生命科学与工程学院,重庆 万州 404100; 2.上海理工大学医疗器械与食品学院,上海 200093; 3.海南大学食品学院,海南 海口 570228
摘要 以走马镇红心猕猴桃为原料,探讨红心猕猴桃果酒的异步发酵工艺。采用单因素实验和正交实验,分析初始糖度、pH值、乳酸菌接种量对红心猕猴桃果酒发酵的影响。结果表明,红心猕猴桃果酒的最佳发酵工艺为:乳酸菌接种量为5 %,初始糖度为23 %,初始pH值为3.20。根据最佳组合酿造红心猕猴桃酒呈黄绿透亮色,有清甜的猕猴桃果香,口感酸甜细腻,酒味适中;经过杀菌处理后,低温避光能储存6个月以上,通过气相分析测得酒样甲醇含量低于检出限。
关键词 红心猕猴桃酒; 异步发酵; 工艺
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2019)02-0036-04

英文标题: Asynchronous Fermentation of Red-Ringed Kiwifruit Wine

英文作者: CHEN Lin1,QIN Wenfei2,WU Yingmei1,GU Xin1,TIAN Haiyan3 and LI Di1

英文地址: 1.Chongqing Fundamental Experimental Teaching Center of Biology and Food, Engineering Center of Local Bio-resource Development of Northeast Chongqing, College of Life Science and Engineering, Chongqing Three Gorges University, Wanzhou,Chongqing 40410

英文摘要 The asynchronous fermentation of red-ringed kiwifruit wine was explored with red-ringed kiwifruit from Zouma Town as raw materials. The effects of initial sugar degree, pH and Lactobacillus inoculating amount on the fermentation of red-ringed kiwifruit wine were analyzed by single factor test and orthogonal experiment. The best fermentation conditions were summed up as follows: the initial sugar degree was 23 %, the initial pH was 3.20, and Lactobacillus inoculating amount was 5 %. The produced red-ringed kiwifruit wine was yellow and green in color with sweet kiwi taste and enjoyable kiwi aroma. After the sterilization, the wine could be stored for more than 6 months under the conditions of low-temperature and light-proof environment. Methanol content in wine samples by GC measurement was lower than the detection limit.
英文关键词 red-ringed kiwifruit wine; asynchronous fermentation; process
      

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