香梨酒中甲醇产生的原因及控制方法研究  

Research on Methanol Causing and Controlling in Fragrant Pear Wine

作　　者：夏娜[1] 张双霞[1] 张莉[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《中国食物与营养》2011年第9期59-62,共4页Food and Nutrition in China

基　　金：自治区科技攻关(含重大专项)和重点项目计划项目(课题)"果品生产工艺开发"(项目编号:200731136-3)

摘　　要：采用库尔勒香梨清汁、带肉果汁、果渣在相同条件下发酵,分离得香梨酒,测定甲醇含量高低依次为果渣、带肉果汁、清汁,结合原料中的果胶含量测定,得出原料中果胶是甲醇产生的主要原因。为控制香梨酒中的甲醇含量,选取果胶酶处理、氯化钙处理、发酵温度、发酵时间4个因素进行正交试验,得出香梨清汁中添加0.3%果胶酶和0.2%的氯化钙除去果胶,20℃发酵21d,所得香梨蒸酒的甲醇含量最低。The clear juice,the crushed juice,and the pomace of Korla pears were fermentated under the same conditions and were separated to get pear wine.The sequence of methanol content from the highest is the pomace,the crushed juice and the clear juice.It implyied that the pectin content was the main reason for the methanol production.In order to control the methanol content in the pear wine,we selected pectinase treatment,calcium chloride treatment,fermentation temperature,fermentation time as the 4 factors to design the orthogonal experiment.The best conditions for evaporated pear wine causing minimal of the methanol content were adding 0.3% pectinase and 0.2%calcium into the clear juice and fermented at 20℃ for 21 days.

关 键 词：库尔勒香梨 甲醇 果胶酶 

分 类 号：TS262.7[轻工技术与工程—发酵工程]