摘要
以新鲜甘蔗压榨汁为原料,常温下用果酒酵母液态深层发酵酿制甘蔗果酒中间制品,探讨甘蔗汁酒精发酵过程中反应特性参数的变化。结果显示,使用0.15～0.30 g/L的果酒酵母作用甘蔗汁,发酵周期为14～20 d,发酵汁乙醇体积分数为4.5%,酸度为1.8%-2.4%,总糖为0.1%,发酵汁呈棕黄色,澄清透亮,酒香浓郁,味道柔和。
A semi-product of sugarcane shrub, an alcoholic drink, was brewed from sugarcane juice by submerged fermentation using fruit wine yeast at room temperature. The characteristic parameter variations of sugarcane juice in the process of alcohol fermentation were investigated to determine the action mechanism of fruit wine yeast. The results showed that the alcohol fermentation cycle of sugarcane juice with 0. 15 to 0.30 g/L fruit wine yeast ranged from 14 to 20 days, the alcohol content was 4.5% , the acidity ranged from 1.8% to 2.4% , and the total sugar content decreased to 0.1%. The fermented juice was delightful, clearer and bright with yellowish-brown color. It exhibited full-bodied vinosity and soft taste. The present study has provided a reference for producing fruit drinks and vinegar drinks by the submerged fermentation of sugarcane juice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第5期32-34,共3页
Food and Fermentation Industries
基金
国际科技合作项目(2009DFA30820)
广西自然科学基金(2010GXNSFB013015)
广西农业科学院基本科研业务专项[200810(基)
桂农科2011YM26)]
广西甘蔗研究所基本科研业务专项(G2008003)
关键词
甘蔗
蔗汁
果酒酵母
酒精发酵
sugarcane, cane juice, fruit wine yeast, alcohol fermentation
