沙棘原汁的果胶酶酶解工艺研究  

The Optimal Process of Sea Buckthorn Juice Hydrolysis by Pectinase

作　　者：田梦媛 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《农产品加工（下）》2014年第6期17-20,共4页Farm Products Processing

摘　　要：以沙棘及葡萄原汁为主要原料,以透光度为指标,研究沙棘原汁的果胶酶最佳酶解工艺。结果表明,沙棘汁酶解最佳工艺参数为果胶酶用量0.4 g/L,酶解温度45℃,酶解时间5 h,透光率最高为90.9%。再经过主酵、后酵得到沙棘葡萄酒。在此工艺条件下制得的沙棘葡萄酒体清亮透明,具有沙棘和葡萄清新的果香与醇厚谐调的酒香,是一种比较理想的饮品。With sea buckthorn and grape juice as the main raw material,the optimum hydrolytic process of sea buckthorn fumet hydrolyzed by pectinase is studied with taking transmittance as an index. The results indicate that the optimal process parameters of enzymolysis of sea buckthorn fumet are as follows：enzyme dosage 0.4 g/L,temperature 45 ℃,time 5 h,maximum transmittance 90.9%. Then buckthorn-grape wine is produced after chief fermentation and post-fermentation.Buckthorn-grape wine produced under this condition is an ideal drink which looks clear and transparent,with fruity notes of fresh sea buckthorn and grape and mellow harmonious taste.

关 键 词：沙棘 葡萄酒 果胶酶 发酵 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]