摘要
以秋葵、樱桃等为原料,对秋葵樱桃复合果酒的发酵工艺进行探究。经单因素试验及正交试验,探究果胶酶添加量、原料配比、酵母接种量和初始糖度对果酒品质的影响。结果表明,秋葵樱桃复合果酒的最佳酿造工艺为果胶酶添加量0.3%。
Using okra and cherry as the raw materials, the brewing process of okra and cherry compound fruit wine was investigated. The effects of pectinase addition, the ratio of raw materials, yeast inoculum and initial sugar content on quality of fruit wine were researched by single factor and orthogonal experiments. The results showed that the optimum brewing process of okra and cherry compound fi＇uit wine were pectinase addition 0.3%, okra juice：cherry juice 1：2 （V/V）, yeast inoculum 1.2 g/L and initial sugar content 22%. By the gradient regulates the fermentation process, under the optimum brewing process conditions, the alcohol content of okra and cherry compound fruit wine were 12.1%vol. The okra and cherry compound fruit wine had bright red and color with strong and harmonious fi＇uit aroma. The sensory score were 94 points. The physicochemical and microbial in- dexes met the requirements of the relevant national standards.
出处
《中国酿造》
CAS
北大核心
2017年第9期182-186,共5页
China Brewing
基金
济南市科技创业企业支持计划(201502109)
关键词
秋葵
樱桃
复合果酒
酿造工艺
优化
okra
cherry
compound fruit wine
brewing process
optimization
