营养型苹果枣复合果酒发酵工艺的研究  

Study on fermentation technology of composite health wine with apple and Chinese jujube

作　　者：王汉屏[1] 

机构地区：[1]陕西教育学院生命科学系,陕西西安710061

出　　处：《食品工业科技》2009年第7期173-175,共3页Science and Technology of Food Industry

基　　金：陕西省教育厅自然科学基金项目(07JK182)

摘　　要：以苹果、枣为主要原料,用酿酒活性干酵母作为发酵菌,通过正交实验,确定了苹果枣复合果酒的最佳工艺参数为:V(苹果汁):V(枣汁)为2:1,发酵温度28℃,SO2添加量40mg/L。影响苹果枣复合果酒发酵效果因素的主次顺序为原料配比>发酵温度>SO2添加量。苹果枣复合果酒具有独特的诱人风味和生物功能,是一种值得开发的复合保健果酒。Apple and Chinese Jujube were used as raw materials, active dry yeast was used for fermentation.The optimal conditions were confirmed by orthogonal test as follows： ratio of apple juice to jujube juice 2： 1, fermentation temperature at 28℃and SO2 addition amount 40mg/L.The influencing of composite wine fermentation factors in decreasing sequence were as follows, ratio of raw materials 〉 fermentation temperature 〉 SO2 addition amount. Composite wine fermentation with apple and Chinese jujube had a unique enticing flavor and biological function,it was a worthy development of the health wine.

关 键 词：苹果 枣 复合果酒 工艺 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]