蔗汁西瓜皮果酒发酵工艺研究  

Study on fermentation techniques of sugarcane juice and watermelon peel wine

作　　者：余精中[1] 吴丽[1] 李红[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《山东食品发酵》2009年第1期21-25,共5页Shandong Food Ferment

摘　　要：通过单因素试验初步确定了蔗汁-西瓜皮混合果浆酒精发酵的工艺条件;然后通过正交实验进一步优化了工艺参数,确定了蔗汁-西瓜皮果浆酒精发酵的最佳工艺组合为:PH为3.5,初始糖度为20%,发酵温度为27℃,酵母用量(m/m)为0.30%,发酵时间为48h。This article preliminarily determines the technological conditions of alcohol fermentation with sugarcane juice and watermelon peel pulp by single-factor comparison tests. And then, it takes a further optimization on the technical parameters by multi-factor orthogonal experiments and determines the best technological combination as flows： PH value at 3.5, initial sugar content at 20%,temperature at 27℃, yeast dosage at 0.30% and time for 48h.

关 键 词：蔗汁 西瓜皮 果酒 酒精发酵 工艺条件 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TQ432.71[轻工技术与工程—食品科学与工程]