摘要
以香蕉菠萝复合果酒为研究对象,通过单因素试验和正交试验对影响香蕉菠萝果酒品质的酵母品种、原料配比、初始糖度、酵母接种量进行了筛选和优化,以期得到果酒的最佳工艺条件。结果表明,香蕉菠萝复合果酒最佳酵母品种为葡萄酒酵母,发酵条件为初始糖度20%,原料配比2∶1,酵母接种量0.95%时,此条件下果酒感官评分值最高,酒精度、总酸、残糖及微生物指标均符合国家标准。
This article took banana pineapple compound wine as the research object.And the contents of selection of varieties,raw material proportion,the initial sugar,yeast dose were studied and optimized by single factor experiment and orthogonal experiment,to obtain the best wine brewing technology.The result showed that the optimum technology for the development of banana and pineapple complex wine were as follows:wine yeast,initial sugar 20%,raw material proportion 2∶1,yeast dose 0.95%.Under these conditions,the sensory quality was ideal,alcoholic strength,total acid,the residual sugar and microorganism detection conform to the provisions of wine GB.
作者
连文绮
闫美玲
薛霖莉
戴铭成
LIAN Wenqi;YAN Meiling;XUE Linli;DAI Mingcheng(Information Institute,Shanxi Agricultural University,Jinzhong,Shanxi 030800,China)
出处
《农产品加工》
2020年第8期44-46,51,共4页
Farm Products Processing
关键词
香蕉
菠萝
复合果酒
酿造工艺
banana
pineapple
compound fruit wine
brewing technolog
