椰子水腰果梨复合果酒的研制  

Production of fruit wine with coconut water and cashew apple juice

作　　者：袁璐[1] 刘四新[1] 陈文学[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《中国酿造》2011年第11期186-189,共4页China Brewing

基　　金：公益性行业(农业)科研专项子课题(200903026-6);海口市高新技术产业发展专项(海科立[2009])

摘　　要：以椰子水和腰果梨为原料,对椰子水腰果梨复合果酒的发酵工艺进行研究。通过中心组合试验设计和响应面分析优化发酵工艺。最佳工艺为发酵温度为20℃、SO2添加量为100mg/kg、腰果梨汁添加量为8%。以最佳酿造工艺制成的椰子水腰果梨复合果酒酒体澄清透亮,香气清淡,风味独特。The fermentation process of fi＇uit wine using the coconut water and cashew apple juice as raw material were optimized by central composite experimental design and response surface methodology analysis. The optimum fermentation conditions were as follows： the fermentation temperature 20℃, SO2100mg/kg and the amount of cashew apple juice 8%. Under the optimal conditions, a new type of fruit wine was produced, which was clear and had compound smell of cashew apple and coconut water.

关 键 词：腰果梨 椰子水 复合果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]