摘要
以新疆库尔勒香梨全汁为原料,选取酵母接种量、发酵温度和初始糖浓度为影响因子,采用响应面法分析在低温条件下各因素对发酵程度和感官的影响并优化得出最终工艺参数。结果表明,库尔勒香梨果酒最佳发酵工艺条件是:酵母添加量0.03%、初始糖度24%、发酵温度20℃。在此条件下发酵所得果酒酒精度为12.1%vol,感官评分为86,酒体色泽透亮,口感醇厚,果香浓郁。
Xinjiang Korla pears juice as the materials of the study,three impact factors including yeast inoculation quantity,fermentation temperature and the initial concentration of suger,and response surface methodology was used to analyze the effect of three factors on the degree of fermentation and sensory at low temperatures.Finally,the final optimized process parameters were obtained.The results showed that the optimum fermentation conditions of Korla Pear wine were yeast inoculation quantity of 0.03%,initial concentration of sugar 24%,fermentation temperature 20 ℃.Under these conditions,alcohol content was 12.1%vol,86 of sensory score,and the color of the wine was bright,taste was mellow and fruity.
出处
《食品工业》
CAS
北大核心
2016年第8期175-179,共5页
The Food Industry
基金
石河子大学重大科技攻关专项(gxjs2013-zdgg03)
关键词
低温
库尔勒香梨
果酒发酵
响应面法
low temperature
Korla pear wine
fermentation
response surface methodology
