香蕉果酒工艺的研究  

Research on the Processing Technology of Banana Wine

作　　者：赵文红[1] 任文彬[1] 白卫东[1] 陈小菲[1] 

机构地区：[1]仲恺农业技术学院轻工食品学院,广东广州510225

出　　处：《酿酒科技》2008年第5期90-94,共5页Liquor-Making Science & Technology

基　　金：广东省攻关项目(2005B20461014);广州市科技攻关项目(05AZ204004)

摘　　要：以香蕉为原料,采用全发酵法研制具有保健功能的香蕉果酒。单因素试验和正交试验结果表明,其最佳工艺条件为:热烫温度为100℃,热烫时间为4～5min;NaHSO3的添加量为0.08‰;酶解条件为:酶制剂的添加量为0.04%,酶解温度为45℃,pH值为5,酶解时间为2h。发酵的最佳工艺条件为:接种量为果汁的10%∶0.5%(葡萄酒酵母∶异常汉逊酵母)的酵母液,外观糖度18%,发酵温度为28℃,发酵时间为5d。Mainly discuss brew condition of banana wine in the paper. The wine was produced by fermentation with banana as essentials. The orthogonal test and individual factor tests were designed to study the optimal winemaking conditions. Judge the quality of the wine through the organoleptic evaluation and the quality index. The stuff process on banana and the effects of individual factor on winemaking were the keystones in the paper. The result showed that the optimal conditions of stuff process on banana were blanching at 100 ℃, 4～5 min. 0.08 ‰NaHSO3, append at one time. The best conditions of enzymology were 0.04 % enzymes at 45 ℃, pH5, 2 h. The optimal winemaking conditions were 10% wine yeast and 0.5 % ester producing yeast of the banana juice, 18 % the optical sugar degree, fermenting at 28 ℃, 5 d.

关 键 词：香蕉酒 发酵 葡萄酒酵母 果胶酶 

分 类 号：TS262[轻工技术与工程—发酵工程]