摘要
桑葚果酒是以桑葚为原料经酵母发酵酿制而成的一种果酒,不仅具有桑葚特有风味,还保留果实中部分营养成分和保健功效,具有极大市场潜力和竞争力,但目前桑葚果酒的生产仍处于初步阶段。结合国内外桑葚果酒研究现状,对桑葚果酒生产中酵母及接种量、加糖工艺、SO2及溶菌酶、酶解工艺、发酵温度等主发酵工艺参数及澄清、过滤、杀菌后处理工艺进行综述,并对生产中存在问题进行总结和展望,以期为桑葚果酒的生产提供理论和指导依据。
Mulberry fruit wine is a kind of fruit wine made from mulberry by yeast fermentation.It not only has the unique flavor of mulberry,but also retains the nutrients and health effects of the fruit.It has great market potential and competitiveness.However,the production of mulberry wine is still in its initial stage.Based on the research status of mulberry wine at home and abroad,the main fermentation process parameters including yeast and inoculation,sugar addition,SO2 and lysozyme,enzymatic hydrolysis,fermentation temperature,and processing including clarification,filtration,sterilization and post-treatment of mulberry wine production were summarized.The problems in production were summarized and prospected,to provide theoretical and guiding basis for mulberry wine production.
作者
牟灿灿
卢红梅
陈莉
MOU Cancan;LU Hongmei;CHEN Li(Guizhou Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang 550025;School of Liquor-making and Food Engineering,Guizhou University,Guiyang 550025)
出处
《食品工业》
CAS
北大核心
2019年第8期250-255,共6页
The Food Industry
关键词
桑葚
果酒
生产工艺
研究进展
mulberry
wine
production process
research progress
