冬瓜薏仁果酒工艺条件的研究  

Process conditions of wax gourd and coix seed wine

作　　者：曹冠华[1] 李泽东[1] 赵荣华[1] 陈迪[1] 李进波[2] 张倩茹[3] 贺森[1] 

机构地区：[1]云南中医学院中药学院,云南昆明650500 [2]西双版纳州农业环境保护监测站,云南西双版纳666100 [3]山西省农业科学院果树研究所,山西太原030800

出　　处：《中国酿造》2017年第3期192-196,共5页China Brewing

基　　金：南药协同创新中心项目(30270101100);国家自然科学基金(81560612);云南省科技厅青年项目(2014FD034)

摘　　要：以优化冬瓜薏仁果酒的工艺条件为主要研究目标,经酵母筛选试验发现安琪水果酵母最适合冬瓜薏仁果酒的发酵,发酵周期为8 d,发酵温度为26℃;同时根据单因素试验和正交试验得到了冬瓜薏仁果酒最优工艺条件为初始糖度20%、初始pH值为3、酵母添加量4%、薏仁粉与冬瓜的质量比为1∶20。在此最佳条件下研制的冬瓜薏仁果酒酒精度为8.3%vol,感官评分为94.5分。The main goal was to optimize process conditions of wax gourd and coix seed wine. The results of yeast screening tests showed that angel fruit yeast was the most suitable for fermentation of wax gourd and coix seed wine. The fermentation period was 8 d and fermentation temperature was 26 ~C. By single factor experiments and orthogonal experiments, the optimum process conditions of wax gourd and coix seed wine were deter- mine as initial sugar content 20%, initial pH 3, yeast addition 4%, mass ratio of coix seed powder and wax gourd l：20. Under the conditions, the alco- hol content and sensory score of the wine was 8.3%vol and 94.5, respectively.

关 键 词：发酵果酒 冬瓜 薏仁 工艺条件 优化 

分 类 号：Q939.97[生物学—微生物学]