西瓜皮葛根果酒加工工艺  

Study on Critical Processing Technology of Watermelon Peel Pueraria Fruit Wine

作　　者：曹冠华[1] 李泽东[1] 赵荣华[1] 李进波[2] 柏旭[3] 杨果果 贺森[1] CAO Guan-hua LI Ze-dong ZHAO Rong-hua LI Jin-bo BAI Xu YANG Guo-guo HE Sen(College of Pharmaceutical Science, Yunnan University of Traditional Chinese Medicine, Kunming 650500, Yunnan, China Xishuangbanna State Agricultural Environmental Protection Monitoring Station, Xishuangbanna 666100, Yunnan, China College of Biological Resources and Food Engineering, Qujing Normal University, Qujing 655011, Yunnan, China)

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]曲靖师范学院生物资源与食品工程学院,云南曲靖655011

出　　处：《食品研究与开发》2017年第7期64-68,共5页Food Research and Development

基　　金：南药研究协同创新中心项目(30270100800);南药研究协同创新中心项目子项目(30270101100);国家自然科学基金(81560612);云南省科技厅青年项目(2014FD034)

摘　　要：以西瓜皮、葛根和白砂糖为主要原料,经酵母菌发酵后制成西瓜皮葛根保健果酒。通过预试验确定选用葡萄酒安琪酵母进行发酵。采用单因素试验确定了酒精发酵过程中较适宜的糖度为21%~23%,最佳酒精发酵时间为8 d,酵母用量为3%,p H值为3.0~5.0。正交试验确定酒精发酵的最佳工艺组合为:葛根粉与西瓜皮质量比为1∶40,糖度为24%,酵母菌添加量为3%,p H值为5。Watermelon peel, Pueraria and sugar were used as main raw materials to produce watermelon peel Pueraria fruit wine by yeast fermentation. Determined by preliminary experiments to choose wine angel yeast fer-mentation .The suitable technical parameters were determined by single factor experiments as follows：21%-23%sugar content, 8 d alcoholic fermentation time, 3%addition of yeast and pH value between 3.0-5.0. The optimum technical parameters were summed up as follows by orthogonal experiments：the mass ratio of Pueraria lobata powder to watermelon skin was 1：40;the additive amount of yeast was 3%;the initial sugar concentra-tion was 24%and pH value was 5.

关 键 词：果酒 西瓜皮 葛根粉 工艺流程 酒精发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]