摘要
对以客家酒曲为菌种,以新鲜番石榴果实为原料生产果酒的发酵工艺进行了探讨,结果表明,适宜的番石榴果酒发酵工艺为:发酵温度22℃,可溶性糖22%,客家酒曲溶液(100g/L)接种量6%,初始pH4.3时,带渣发酵10d,添加食用酒精勾兑酒醪至酒精度为10%,继续发酵2d,过滤后添加蜂蜜95g/L进行调味。
The fermentation process of guava fruit wine was investigated using guava fresh fruit and Hakka fermenting agent.The results indicated the optimum process was follow：First,mashed fruit of guava was diluted with 0.5-folds of water,and then the soluble carbohydrate was adjusted to 22% with sucrose.Second,6% of 100 g/L Hakka fermenting agent solution was inoculated after the initial pH of jam was adjusted to 4.3,and then incubated at 22 ℃ for 10 d.Third,the alcoholic strength of the fermented liquor was adjusted to 10% with edible alcohol,and then incubated at 22 ℃ for 2 d.Finally,1 L of filtrated guava fruit wine was modulated with 95 g honey.According the process,nutrient and delicious guava fruit wine could be produced.
出处
《食品科技》
CAS
北大核心
2011年第10期62-66,共5页
Food Science and Technology
基金
国家星火计划项目(2008GA780032)
广东省自然科学基金项目(8452104101001546)
关键词
番石榴
果酒
发酵工艺
guava
fruit wine
fermentation process
