海南龙眼果酒发酵条件优化研究  

Study on Optimization of Fermentation Conditions of Hainan Longan Wine

作　　者：冉娜[1] 徐彬 雷湘兰[1] 符传军 王遂家 王宇鸿[1] 

机构地区：[1]海南职业技术学院生物工程学院,海口570216 [2]海南省食品检验检测中心,海口570311 [3]海南出入境检验检验局检验检疫技术中心,海口570311

出　　处：《食品工业》2017年第5期72-74,共3页The Food Industry

基　　金：海南省自然科学基金项目(20153156)

摘　　要：通过正交试验确定龙眼果酒的最佳发酵条件为:发酵醪糖度25%,柠檬酸添加量2 g/L,酵母接种量0.15%,发酵温度25℃。试验证明,此条件下酿造的样品酒,酒体清亮透明,酒香醇厚,特征风味明显,甜酸度适口,商品价值较高;对其进行理化指标(酒精度、总酸和总糖)及卫生指标(菌落总数、黄曲霉毒素B_1、大肠菌群和致病菌)的检测,其结果均符合产品标准。Through orthogonal experiment, the optimum fermentation conditions of longan wine were determined asfollowing the sugar content of fermentation liquor was, citric acid addition amount 2 g/L, yeast inoculation volume 0.15%,fermentation temperature 25 ℃. The experiments showed that the wine body was limpid and transparent, mellow flavorcharacteristics, sweet and sour taste, commodity value was higher; its physical and chemical indexes （degree of alcohol,total acid and total sugar） and hygienic indexes （total bacterial count, aflatoxin Bl, coli group and pathogenic bacteria） weredetected, and the results were in line with the product standards.

关 键 词：龙眼果酒 优化 发酵条件 

分 类 号：TS262.7[轻工技术与工程—发酵工程]