摘要
初步研究了榅桲果酒的加工工艺及关键技术,采用正交试验方法优选出榅桲最佳酶解条件和果酒最佳发酵条件。结果表明,果胶酶水解最佳条件为:温度45℃,pH 3.5,时间2 h,酶添加量0.30%;发酵最佳条件为:温度26℃,pH 3.0,SO240 mg/L,接种量0.3%;当汁酒比为1∶5时,产品感官评价最佳。
preliminary study of quince wine processing techniques and key technology were carried out and optimum enzymatic hydrolysis and fermentation conditions of quince wine were determined by orthogonal experiment in this paper. Research results showed that optimum pectinase hydrolysis conditions were temperature 45℃, pH3.5, time 2 h, amount of enzyme 0.30%and optimum fermentation conditions were temperature 26℃, pH3.0, SO2 40 mg/L, inoculation size 0.3%. Sensory evaluation of quince wine were highest when the juice and wine ratio is 1∶5.
出处
《食品研究与开发》
CAS
北大核心
2014年第6期37-40,共4页
Food Research and Development
关键词
榅桲果酒
酶解
发酵工艺
感官评定
Quince wine
enzymolysis
fermentation techniques
sensory evaluation
