摘要
以百香果-香蕉混合果汁为原料,在单因素试验基础上,应用Box-behnken试验设计,进行响应面法分析优化百香果-香蕉复合果酒的工艺参数。结果表明,百香果-香蕉复合果酒最佳发酵工艺条件为初始糖度21.6%,酵母接种量0.3%,发酵温度29℃,发酵时间6 d,pH值4.4,在此最优工艺条件下,感官评分87.46分,酒精度10.8%Vol,可溶性固形物为5.8%,酒体颜色呈淡黄色、酒液清亮、酒香浓郁、醇厚纯净。陈酿后的复合果酒含有7种有机酸;果酒香气主要来自醇类和酯类,醇类中苯乙醇占比最高,赋予果酒花香、玫瑰、蜂蜜等香味。
On the basis of single factor,Box-behnken experiments design were used to analyze and optimize the process parameters of passion fruit-banana mixed fruit wine by response surface method.The results showed that the optimum fermentation conditions of passion fruit-banana complex fruit wine were as follows:Initial sugar content 21.6%,yeast inoculation content 0.3%,fermentation temperature 29℃,fermentation time 6 d,pH 4.4,under the optimal process conditions,sensory score 87.46 points,alcohol content 10.8%Vol,soluble solid content 5.8%,light yellow body color,clear liquor,rich aroma,mellow and pure.The compound fruit wine after aging contained seven organic acids.The aroma of fruit wine mainly came from alcohols and esters,and benzened ethanol accounts for the highest proportion of alcohols,which would give fruit wine fragrance of flowers,roses,honey and so on.
作者
黄腾欢
韦美晴
董佩佩
何文
王志存
HUANG Tenghuan;WEI Meiqing;DONG Peipei;HE Wen;WANG Zhicun(Guangxi Minzu Normal University,Chongzuo,Guangxi 532200,China)
出处
《农产品加工》
2024年第8期33-40,44,共9页
Farm Products Processing
基金
广西高校中青年教师科研基础能力提升项目(2020KY20019)。
