风味杨桃果酒工艺研究  

Research on the Production Techniques of Averrhoa carambola Fruit Wine

作　　者：罗芳[1] 

机构地区：[1]贵州工业职业技术学院,贵州贵阳550008

出　　处：《酿酒科技》2014年第8期46-49,共4页Liquor-Making Science & Technology

摘　　要：新鲜杨桃经粉碎后,经单因素实验确定按0.3g/kg加入果胶酶,在45℃、pH3.5条件下预处理1 h。经过正交试验确定了杨桃果酒的最佳发酵工艺,酵母用量2‰、起始糖度15%、温度32℃和pH4.0,发酵7 d。再经过单因素试验确定澄清条件为:按2.25 mL(10%)/100 mL加入明胶澄清5 d。所得杨桃发酵原酒主要指标为:残糖3.8 g/L、酒精度6.5%vol、酸度4.3 g/L。经调配和陈酿处理,最终产品质量的酒精度为13.0%vol,糖度11.6 g/L,酸度1.2 g/L(以乙酸计),产品的口感醇厚,香味浓郁,色泽明亮。Pectase （0.3 g/kg, determined by single factor test） was added in the crushed fresh Averrhoa carambola and 60 min pretreatment at 45℃ and pH3.5 was carried out. Then a week fermentation was done in the conditions of the use level of yeast as 2‰, the initial sugar content as 15%, temperature at 32℃, and pH4.0 （all the parameters determined by orthogonal experiments）. Then gelatin （2.25 mL（10%）/100 mL, deter-mined by single factor test） was added in the fermented juice for 5 d clarification. Finally, the main indexes of the produced Averhoa carambola were as follows：the residual sugar content was 3.8 g/L, alcoholic content was 6.5%, and the acidity was 4.3 g/L. After blending and aging treat-ment, the indexes of the final wine product were as follows： alcoholic content was 13.0%, sugar content was 11.6 g/L, and the acidity was 1.2 g/L. The produced wine had mellow taste and strong aroma with bright wine color.

关 键 词：杨桃 果酒 工艺 发酵 

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]