发酵型野木瓜果酒加工工艺研究  

Processing technology of Chaenomeles cathayensis wine

作　　者：田亮[1,2] 王文平[1,2] 吴国卿[1,2] 孙萍[1] 阳志锐[1] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550003 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550003

出　　处：《中国酿造》2010年第11期177-179,共3页China Brewing

基　　金：贵州省科技厅工业攻关项目(黔科合GY[2009]3052);贵州大学引进人才科研项目(贵大人基合字(2008)017号)

摘　　要：以天然特产资源野木瓜为原料,研究发酵型野木瓜果酒的加工工艺。确定大米糖化工艺最佳参数:大米料水比为1∶1(w/v),α-淀粉酶用量2.0%,液化时间1h,液化温度65℃;糖化酶用量2.5%,糖化时间5h,糖化温度55℃。在此基础上,通过单因素试验以及正交试验进一步确定了酒精发酵的最佳工艺条件为发酵温度28℃,大米浆∶野木瓜果汁比例为1∶1.75(w/w),酵母接种量为4%。在此最佳条件下进行酒精发酵,发酵6d,所得果酒酒精度达14.0%vol,感官指标、理化指标及微生物指标均符合产品质量标准。Using Chaenomeles cathayensis （a natural specialty resource） as raw material, the processing technology of C. cathayensis wine was studied. The optimal conditions for rice saccharification were： the ratio of rice to water was 1 ： 1 （w/v）, the content of a-amylase was 2.0%, the liquefying time and temperature of a-amylase were 1 h and 65℃, the content of glucoamylase was 2.5%, and the saccharification time and temperature of gincoamylase were 5 h and 55℃. Based on the rice saccharification techonology, the optimal alcoholic fermentation conditions were confirmed by single factor and orthogonal tests as follows： fermentation temperature 28℃, the ratio of rice milk to C. cathayensis juice 1 ： 1.75 （w/w）, and yeast inoculum 4%. The alcohol degree of C. cathayensis wine reached 14%vol when the alcoholic fermentation was conducted under the optimal conditions for 6 d. The sensory indexes, physical and chemical indexes and microbial indexes of the wine could comply with quality standards.

关 键 词：野木瓜 果酒 大米糖化 酒精发酵 

分 类 号：TS262.91[轻工技术与工程—发酵工程]