酿酒曲对柑橘梨汁复合酒发酵工艺的影响  

The Influence of Distiller’s Yeast on Fruit Wine by Mixed Fermentation of Orange and Pear Juice

作　　者：熊海燕[1] 鄢黎平[1] 孔莉[1] 王金霞[1] 张梦竹[1] 翁姗姗[1] 

机构地区：[1]武汉软件工程职业学院环境与生化工程系,武汉430205

出　　处：《中国农学通报》2010年第17期112-114,共3页Chinese Agricultural Science Bulletin

基　　金：武汉市市属高等学校2007年度科学研究项目"柑橘梨汁复合酒发酵工艺研究"(2007KB004)

摘　　要：以新鲜柑橘、梨为原料,葡萄酒酵母为发酵菌种,添加不同含量的酿酒曲到柑橘梨汁混合液中进行水解发酵试验。试验过程为:先添加酿酒曲到发酵液中(510mL梨汁与90mL柑橘汁混合),再按25mg/kg的量向每瓶加入果胶酶辅助水解,静置6h后,按20%的比例加白砂糖,巴氏杀菌,接种量5%,发酵pH4.0,温度26℃,试验结果表明:酿酒曲具有提高果汁出汁率,从而提高酒精度的作用;适当提高酿酒曲含量有利于果汁含糖量的快速降解,可获得较高浓度的酒精。Use orange and pear as material, saccharomyces cerevisiae as starter, adding different content distiller’s yeast to the mixed fermentation of orange and pear Juice in this experiment. The procedure was follow： first, the distiller’s yeast was added to the mixed fermentation （510 mL pear juice and 90 mL orange juice）, and then 25 mg/kg pectase was added, 6 hour was kept, granulated sugar was added to the mixed fermentation as 20% amount, pasteurization, inoculating amount was 5%, pH was 4.0, temperature was 26 ℃. The experiments suggested that the distiller’s yeast can raise the rate of fruit juice and the alcohol content ; The appropriate content of distiller’s yeast is helpful in the rapid degradation of fruit juice and gain higher thickness alcohol.

关 键 词：酿酒曲 柑橘 梨 复合发酵 影响 

分 类 号：TS262.7[轻工技术与工程—发酵工程]