摘要
以三华李与木瓜为主要原料酿造复合果酒,采用单因素试验和正交试验对三华李-木瓜复合果酒的发酵工艺条件进行优化。结果表明,复合果酒的最佳发酵工艺参数为三华李与木瓜的质量比1∶1,初始糖度22%,酵母添加量0.3%,发酵温度27℃,发酵时间5 d;在该条件下,三华李-木瓜复合果酒的感官评分为93分,制得的果酒澄清透亮,呈橙色,酒味醇厚,兼具三华李与木瓜特有的果香。
Using Sanhua plum and papaya as the main raw materials to brew composite fruit wine,the fermentation process conditions of Sanhua plum papaya composite fruit wine were optimized through single factor and orthogonal experiments.The results showed that the optimal fermentation process parameters for the composite fruit wine were as follows:the mass ratio of Sanhua plum to papaya was 1∶1,the initial sugar content was 22%,the addition of yeast was 0.3%,the fermentation temperature was 27℃,and the fermentation time was 5 days.Under these conditions,the sensory score of Sanhua plum papaya composite fruit wine was 93 points.The resulting fruit wine was clear and transparent,orange in color,with a rich taste and a unique fruit aroma of Sanhua plum and papaya.
作者
苏彩荣
余森艳
黎兰明
李秀秀
覃瑶双
农天霸
SU Cairong;YU Senyan;LI Lanming;LI Xiuxiu;QIN Yaoshuang;NONG Tianba(College of Chemical and Biological Engineering,Guangxi Minzu Normal University,Chongzuo,Guangxi 532200,China)
出处
《农产品加工》
2024年第12期54-57,66,共5页
Farm Products Processing
基金
2022年国家级大学生创新创业训练计划项目(202210604046)
2019年度广西民族师范学院科研经费资助项目(2019FG007)。
关键词
三华李
木瓜
复合果酒
发酵工艺
Sanhua plum
papaya
compound fruit wine
fermentation process
