杏皮渣白兰地酒精发酵最佳工艺条件的研究  

Study on the Optimum Alcohol Fermentation Conditions in Apricot Peel Brandy Production

作　　者：何伟[1] 张富县[1] 艾乃吐拉[1] 傅力[1,2] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]韩山师范学院生物系,广东潮州521041

出　　处：《酿酒科技》2011年第11期21-25,共5页Liquor-Making Science & Technology

基　　金：新疆维吾尔自治区科技计划项目(200931101-5);国家"十二五"科技支撑计划项目(2011BAD27B02-04)

摘　　要：以杏皮渣为原料,研究杏皮渣白兰地生产中酒精发酵阶段的主要工艺条件。对杏皮渣浆液的制备方式、最佳酵母的筛选、接种量、初始含糖量、发酵温度、初始pH以及在发酵过程中酒精度和残糖的变化进行了研究。结果表明,杏皮渣浆的最佳制取方式采用高压蒸煮和酶解结合法:将杏皮渣和水按1∶6浸泡2 h后破碎打浆,121℃高压蒸煮10 min,冷却到室温后加入杏皮渣重量0.5%的果胶酶和1.5%的纤维素酶,在50℃下酶解4 h,得到的杏皮渣浆的还原糖含量为72.27 g/L。杏皮渣酒精发酵最佳工艺条件为:采用杏酒酵母No16,接种量为3%,初始含糖量为250 g/L,发酵温度为28℃,初始pH3.9,发酵时间为12 d,酒精度可以达到11.2%vol。The main technical conditions in alcohol fermentation stage in apricot peel brandy production were studied. The preparation of apricot peel pulp, the selection of suitable yeast, inoculating quantity, initial sugar content, fermentation temperature, initial pH value and the change of alcoholicity and residual sugar content in alcohol fermentation process were investigated. The results showed that apricot peel pulp was prepared through the combination of high pressure cooking and enzymolysis as follows： the ratio of apricot peel and water was 1：6, after 2 h steeping, breaking and pulping operated, and then 10 rain high pressure cooking and steaming at 121 ~C, after cooling at room temperature, pectinase （0.5 % of apricot peel weight） and cellulase （1.5 % of apricot peel weight） were added, after 4 h enzymolysis at 50 ℃, apricot peel pulp was finally produced with its reducing sugar content as 72.27 g/L. The best technical conditions for alcohol fermentation were summed up as follows： Nol6 yeast was used, the inoculating quantity was 3 %, initial sugar content was 250 g/L, fermentation temperature was at 28 ℃, initial pH value was 3.9, and fermentation time was 12 d. As a result, the alcoholicity of the produced apricot peel brandy could reach 11.2 %vol.

关 键 词：白兰地 杏皮渣浆 酵母菌 酒精发酵 

分 类 号：TS262.38[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]