佛手瓜蔬菜酒发酵工艺研究  

Fermentation technology of Chayote wine

作　　者：许晓春[1] 林朝朋[1] 

机构地区：[1]韶关学院食品科学与工程系,广东韶关512005

出　　处：《中国酿造》2008年第3期96-98,共3页China Brewing

基　　金：香港铭源基金资助项目(314-140447)

摘　　要：介绍了佛手瓜蔬菜酒的发酵工艺。佛手瓜原汁经调整糖度和巴氏灭菌后,接种经硫酸铝固化的海藻酸钠固定化酵母细胞,然后进行恒温发酵。通过正交试验得到最优发酵工艺条件:0.1%的酵母接种量,并将固定化的菌种用2%的硫酸铝溶液置换固化后,于15℃发酵,制得的佛手瓜蔬菜酒的酒精度较高,色泽好且风味佳。通过添加适量琼脂、明胶或皂土可提高酒体的澄清度。In this paper, fermentation technology of Chayote wine was introduced. After adjusting the sugar content of Chyote juice and pasteurization, the yeast cells immobilized with sodium alginate and aluminum sulfate were added and then fermentation at constant temperature. The orthogonal experiments results showed that the optimized condition were： the addition of yeast 0.1%, fermented after the permutation of immobilized strains by aluminum sulfate liquid, fermentation temperature 15℃. Then the higher alcohol content, better color and flavor Chayote wine was obtained. The clarity of Chayote dry wine was enhanced after added proper content of clarifier such as agar, glutin and benotonite.

关 键 词：固定化细胞 佛手瓜干型蔬菜酒 发酵 澄清 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TS261.4[轻工技术与工程—食品科学与工程]