脐橙果酒酿造工艺的研究  

Research on fermentation techniques of navel oranges wine

作　　者：李伟雄 刘功良[2] 陈伟[2] 

机构地区：[1]广州皇上皇集团有限公司,广东广州510170 [2]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《中国酿造》2012年第8期188-190,共3页China Brewing

基　　金：国家星火计划项目(2010GA781001);广东省科技计划项目(2006B20701007);广州市科技计划项目(2009C6-I051)

摘　　要：以脐橙为原料,经打浆和酶解等预处理,对脐橙的发酵最佳工艺参数等进行研究。以初始pH值、接种量、SO2添加量和发酵温度为因素,做4因素3水平的正交试验,结果表明,初始pH值为4.5,加入30 mg/L的SO2,发酵温度28℃,接入0.12%的酵母,发酵7d,可得到浅黄色,风味独特,营养丰富、品质稳定的脐橙果酒。Navel orange which was used as material through shelling, beating and hydrolysis with pectin enzymatic, addition of sugar and acid, filtering, fermentation with the yeast, was made into orange wine. Through the single-factor and orthogonal experiment, the optimum technological conditions of fruit fermentation were as followed, SO2 30mg/L, inoculation volume of 0.12%, initial pH value 4.5, fermentation temperature 28℃, and time 7d. The produced orange wine had advantages in light yellow, transparent, sapid and nutritional abundance. Key words： navel orange; enzymolysis; fermentation; fruit wine

关 键 词：脐橙 发酵 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]