雪莲果发酵酒的防褐变技术研究  

Study on avoiding browning characteristics of Yacon fruit wine

作　　者：马荣山[1] 邢艳芳[1] 王清[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2012年第8期318-321,325,共5页Science and Technology of Food Industry

摘　　要：在不影响雪莲果果酒发酵过程和品质的前提下,通过添加抗坏血酸、柠檬酸、蜂蜜、菠萝汁等抗褐变剂来解决雪莲果果酒生产中的褐变问题,得到营养成分损失少、风味佳、色泽鲜亮的雪莲果果酒。结果表明,抑制雪莲果褐变程度的先后顺序为柠檬酸>抗坏血酸>菠萝汁雪莲混合比,蜂蜜在雪莲果酒陈酿期会产生深色物质,不适宜作为雪莲果果酒的抗褐变剂。影响感官的顺序分别为菠萝汁雪莲混合比>抗坏血酸>柠檬酸,最后得出抑制雪莲果酒褐变的最佳组合为抗坏血酸的添加量1.00%,柠檬酸的添加量0.75%,菠萝雪莲混合比为1:4。In order to get more nutritious, better flavor, more bright Yacon （ Smalianthus sonchifolius） fruit wine, we added browning inhibition, such as ascorbic acid （Vc ）, citric acid, bee honey, pineapple juice to improve browning situation of the wine production, but with affecting wine fermentation and final quality as the prerequisite.it was showed that the order of the effect of browning inhibition was citric acid, ascorbic acid （Vc）, pineapple juice to Yacon ratio.Bee honey would produce dark substance in aging period, so it was not suitable for anti- brown additives of Yacon fruit wine.And the order of the effect of sensory evaluation was pineapple juice to Yacoh ratio, ascorbic acid（Vc）, citric acid.The best conditions for inhibiting Yacon fruit wine browning was 1.00% Vc,0.75% citric acid, 1：4 pineapple mix.

关 键 词：雪莲果 果酒 褐变 抗褐变剂 

分 类 号：TS262.7[轻工技术与工程—发酵工程]