南瓜酒发酵工艺条件研究  

Study on Fermentation Technology of Pumpkin Wine

作　　者：于妍[1] 张楠[1] 张智[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《酿酒》2011年第6期29-32,共4页Liquor Making

摘　　要：以新鲜南瓜为原料,研究了南瓜酒的酿造工艺。旨在为开发出酒品更佳的南瓜酒提供理论依据。在单因素及正交试验的基础上,得到了南瓜酒的最佳发酵条件。结果表明:在酵母接种量0.5%,初始糖度22%,初始pH4.5,主发酵温度21℃工艺条件下所得发酵南瓜酒品质较佳,味协调醇和。试验研究所制得的南瓜酒为纯发酵食品,最大限度地保留了南瓜所含营养物质,是营养价值较高的饮品,具有较强的保健功能。Processing method of the pumpkin wine is studied with that the main material is pumpkin in this paper.The aim is to benefit the quality of Pumpkin Wine as helpful references.The Optimum technological parameters are determined by single factor and orthogonal design.The results show that yeast inoculum 0.5%,initial sugar level 22%,initial pH 4.5 and main fermentation temperature 21℃.Under these conditions,high quality pumpkin fermented wine was produced.The wine possesses a smoothness and balanced depth.the Pumpkin Wine is pure fermented food and it makes maximum use of the nutrientsubstance of Pumpkin.it is a kind of drink which contains rich nutritions and has the nutrition health protection function.

关 键 词：南瓜酒 发酵工艺 正交实验 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]