洋葱葡萄酒产业化关键技术研究  

THE STUDY OF KEY TECHNOLOGY ON INDUSTRIALIZATION OF ONION WINE

作　　者：连喜军[1] 刘金福[2] 杨美静[1] 王泽星[1] 王吰[1] 

机构地区：[1]天津商业大学天津市食品生物技术重点实验室食品科学与工程系,天津300134 [2]天津农学院食品科学系天津市农产品加工科技创新与成果转化基地,天津300384

出　　处：《食品研究与开发》2009年第2期78-82,共5页Food Research and Development

摘　　要：洋葱葡萄酒具有抗炎抑菌、预防心血管疾病、减少血栓、降血脂、降血压、降血糖、减少动脉硬化、抗癌等作用。对洋葱葡萄酒生产过程中臭味、沉淀去除和酒味调配工艺进行较为详细的研究。结果表明,洋葱葡萄酒产业化生产过程中洋葱热处理除臭工艺条件为:洋葱汁pH值6.0,浸提温度60℃,浸提时间20min,浸提出洋葱汁过滤后,在60℃、0.08MPa真空度条件下,经过4倍浓缩冷却后,洋葱臭味可完全去除。洋葱葡萄酒沉淀去除和酒味调配工艺为:果胶酶加量0.02g/100g,酶解温度50℃,洋葱汁pH6.0,酶解时间1.5h,酶解后上清液与葡萄酒按照3∶7或4∶6比例混合,在8℃条件下冷藏6d,离心灌装制成产品。Onion wine can be potent anti-inflammatory, anti-bacterium, reducing thrombosis, lowering blood fat, hood pressure and blood sugar, reducing arteriosclerotic and anticancer effects. The process of odour and precipitation dispose and savour preparation in production of onion wine were studied. The results showed that the optimum parameter for odour dispose were： onion juice pH 6.0, extracting temperature 60℃, extracting time 20 min, then vacuum-concentration until 4 folds at 60℃; the optimum parameter for precipitation dispose and savor preparation were： addition of pectinase 0.02 g/100 g, hydrolytic temperature 50℃, onion juice pH 6.0, hydrolytic time 1.5 b, then hydrolysis and wine were blended according ratio 3：7or 4：6 before deepfreeze 6 d at 8℃.

关 键 词：洋葱 葡萄酒 产业化技术 

分 类 号：TS262[轻工技术与工程—发酵工程]