西瓜酒酿造工艺研究  

Investigation of Brewing Process of Watermelon Wine

作　　者：刘殿锋[1,2] 张志轩[2] 轩文娟[1] 朱学文[2] 刘明晨[2] 吴春昊[2] 郭培军[2] 

机构地区：[1]南京师范大学生命科学学院,江苏南京210046 [2]濮阳职业技术学院生物工程与农业经济系,河南濮阳457000

出　　处：《食品科学》2009年第20期478-481,共4页Food Science

基　　金：濮阳市科技攻关重点项目(080504)

摘　　要：为开发出高品质的西瓜酒,以西瓜汁为主要原料,通过单因素试验和正交试验,探索西瓜酒的发酵工艺。正交试验结果表明,最佳的发酵工艺条件为主发酵温度24℃、干酵母接种量0.3g/L、西瓜汁糖度24%。西瓜酒不但营养丰富、风味优雅,而且还具有保健作用,是一种符合现代人健康理念的保健饮品。In order to develop high quality watermelon wine, the brewing process using watermelon juice as the major material was investigated using single factor and orthogonal experiments. The optimal values of brewing conditions were main fermentation temperature 24 ℃, yeast inoculation amount 0.3 g/L of and initial sugar content in watermelon juice 24%. The watermelon wine brewed under this optimal condition can provide not only high nutrition benefits and elegant flavor, but also healthpromoting function. Therefore, it is a kind of healthcare drink.

关 键 词：西瓜 西瓜酒 发酵工艺 正交试验 

分 类 号：TS261.4[轻工技术与工程—发酵工程]