柿子酒液态发酵工艺条件优化研究  

Study on the Optimization of Liquid Fermentation Conditions for Persimmon Wine

作　　者：陈珍金 刘绘鹏 郭伟灵 周文斌[1,4] 黄梓芮[1,4] 蒋雅君[1,4] 吕旭聪[1,4] 

机构地区：[1]福建农林大学国家菌草工程技术研究中心,福建福州350002 [2]福建农林大学材料工程学院,福建福州350002 [3]福建省永春县市场监督管理局,福建永春362600 [4]福建农林大学食品科学学院,福建福州350002

出　　处：《安徽农业科学》2017年第27期103-106,共4页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(31601466);福建省自然科学基金面上项目(2016J01095);中国博士后科学基金项目(2016T90591);福建农林大学"校杰出青年科研人才"项目(XJQ201607)

摘　　要：[目的]为提高柿子资源利用率,对柿子酒发酵工艺条件进行优化研究。[方法]该试验以柿子为主要原料,探究不同防褐变剂及添加量对柿子浆褐变的影响,并比较固态发酵和液态发酵2种发酵方式酿制柿子酒对其品质的影响。[结果]最佳的防褐变剂为柠檬酸1%;酒精发酵工艺的最佳方法为液态酒精发酵,其最优工艺参数为温度30℃、发酵天数7 d、接种量0.3 g/L、糖度200 g/L和p H 3.5。在此条件下酿造出的柿子酒,色泽明亮橙黄、柿香愉悦、酸味纯正、澄清透明、营养丰富。[结论]研究可为增加柿子的附加值,促进农业经济发展供理论依据。[Objective]In order to improve the utilization rate of persimmon resources,the optimization of fermentation conditions of persimmon wine was studied. [Method]Taking persimmon as the main raw material,the effects of different browning agents and adding amount on the browning of persimmon pulp were investigated. The effects of different kinds of anti-browning agents and adding amount on the browning of persimmon pulp were studied. The effects of different fermentation methods and fermentation on the quality of persimmon were studied. [Result]It showed that the best anti browning agent 1% citric acid; the optimum technological parameters were as follows: temperature 30 ℃,fermentation days 7days,inoculation amount 0. 3 g/L,and the optimum fermentation conditions were as follows: the optimum temperature was 30 ℃,the fermentation days were 7 d,the inoculation amount was 0. 3 g/L,sugar content 200 g/L and p H 3. 5. Under these conditions,the persimmon wine was bright,orange and persimmon,pleasant and pure acidity,clear and transparent,rich in nutrition.[Conclusion]The research can provide theoretical basis for increasing the added value of persimmon and promoting the development of agricultural economy.

关 键 词：柿子酒 防褐变 固态发酵 液态发酵 酒精发酵工艺优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]