香蕉果酒褐变抑制研究  

Study on the Inhibition Method of Banana Wine Browning

作　　者：黄华梅[1] 杨昌鹏[1] 陈智理[1] 郭静婕[1] 

机构地区：[1]广西农业职业技术学院,广西南宁530007

出　　处：《安徽农业科学》2011年第21期13091-13093,共3页Journal of Anhui Agricultural Sciences

基　　金：广西科学研究与技术开发计划项目(桂科攻10100009-1)

摘　　要：[目的]抑制香蕉果酒的褐变,提高果酒的品质。[方法]分析了香蕉果酒加工过程中果汁杀菌条件、原料成熟度、抑制剂处理对果酒褐变的抑制效果。[结果]香蕉的成熟度越高,果酒的褐变程度越大;果汁杀菌温度≥90℃、杀菌时间≥15min、柠檬酸添加量≥0.4%时,对香蕉果酒有较好的褐变抑制效果,但抗坏血酸、L-半胱氨酸对香蕉果酒的褐变抑制效果较差,且在陈酿中颜色逐渐变红加深,不适宜用作香蕉果酒的褐变抑制剂。[结论]发酵前对香蕉汁进行适宜的热杀菌处理、适当提高香蕉汁的酸度均有利于抑制香蕉果酒的褐变现象。[Objective]The quality of banana wine would be improved through the inhibitor treatment of its browning.[Method]The effect of the sterilizing condition,ripening degree of raw material and inhibitor treatment on the banana wine browning was studied.[Result]The results showed that the higher ripening degree of banana was,the greater the browning degree of its wine was.When the sterilizing temperature was more than 90 ℃,the sterilizing time was more than 15 minutes and the addition amount of citric acid was more than 0.4%,the inhibition effect on wine browning was better.However,the ascorbic acid and L-cysteine had poor inhibition effect on wine browning,which was not suitable for being used as inhibitor to banana wine browning.[Conclusion]Proper heat sterilization treatment and increasing the acidity of banana juice before fermentation are beneficial to inhibit the browning of banana wine.

关 键 词：香蕉 果酒 褐变 抑制 

分 类 号：S668.1[农业科学—果树学]