酶解南瓜汁发酵酒加工条件及其活性成分变化  

The Process Conditions of the Pumpkin Wine Fermented by Pumpkin Juic Obtained by Enzyme Hydrolysis and Changing Rule of the Active Ingredients during Fermenting

作　　者：苑建伟 侯小歌[2] 田丰收[2] 李胜婷 王克广 

机构地区：[1]周口职业技术学院,河南周口466000 [2]周口师范学院生命科学与农学学院,河南周口466000 [3]扶沟县雅滨生物工程有限公司,河南周口461300

出　　处：《食品研究与开发》2016年第24期91-95,共5页Food Research and Development

基　　金：河南省教育厅科学技术研究重点项目(14A180026);河南省高等学校重点科研项目(15A150087)

摘　　要：以蜜本南瓜为原料酿造南瓜酒。采用单因素和正交试验法优化提高南瓜出汁率的酶解条件,最适南瓜酒发酵条件下研究南瓜多糖变化规律。结果表明:果胶酶和糖化酶处理对南瓜出汁率影响差异性显著(P<0.05),当果胶酶添加量0.25%、50℃作用2.0 h和糖化酶添加量0.5%、55℃作用2.0 h时,南瓜出汁率可提高到30%以上;南瓜酒在最适发酵条件下即酵母接种量0.3%、24℃发酵7 d,酒精度高于8.5%,多糖含量稳定在1.10%左右。The ripe and honey pumpkin was used as the material to brew pumpkin wine. Based on single factor and orthogonal design experiments were applied to optimize enzyme hydrolysis conditions of improving juice yield, and the changing rule of polysaccharide content in pumpkin wine fermented under the optimal conditions was studied during brewing. The results showed that the pectinase enzyme and saccharifying enzyme respectively training pumpkin pulp had significant effect on juice yield （P〈0.05）, the pumpkin juice rate could reach above 30 % under the optimal enzyme hydrolysis conditions of adding 0.25 % pectinase enzyme, 50 ℃ hydrolyzing 2.0 h and adding 0.5%saccharifying enzyme, 55℃hydrolyzing 2.0 h. The suitable fermenting parameters were yeast inoculum 0.3%, 24℃fermenting 7 d. Under these conditions, the alcohol content in the pumpkin wine obtained was above 8.5%, polysaccharide content was steady at 1.10%.

关 键 词：南瓜酒 酶解 出汁率 发酵条件 多糖 

分 类 号：TS262[轻工技术与工程—发酵工程]