无甜苷罗汉果汁发酵制备果酒的研究  

The Study of the Preparation of Siraitia grosvenorii Wine without Sweeteners Glycosides

作　　者：李思思 李俊[3] 何星存[1] 苏小建[3] 蓝福生 韦鸿飞 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]贺州学院食品科学与技术研究院,广西贺州542800 [3]广西师范大学环境与资源学院,广西桂林541004 [4]桂林吉福思罗汉果有限公司,广西桂林541004

出　　处：《食品研究与开发》2018年第3期65-70,共6页Food Research and Development

基　　金：国家自然科学基金地方项目(21367012);广西科学研究与技术开发计划项目(桂科重1355001-204);桂林市科学研究与技术开发计划项目(科技攻关20160219-2)

摘　　要：探索无甜苷罗汉果汁发酵制品的生产工艺及适宜条件,探讨酵母菌液接种量、无甜苷罗汉果汁稀释比例、发酵液初始pH值、发酵液初始糖度、发酵温度等单因素对无甜苷罗汉果汁发酵液的酒精度、糖度等指标的影响,并通过正交优化试验研究发酵温度、酵母菌液接种量、初始糖度和初始pH值对无甜苷罗汉果酒的酒精含量的影响,即L_9(3~4),获得无甜苷罗汉果汁发酵制品的最佳工艺参数。结果表明:发酵温度28℃,酵母菌液接种量7%,发酵液的初始糖度15°BX,发酵液初始pH 3.4,即为最佳的发酵工艺参数。To explore the production process and suitable conditions for the fermented products of the Siraitia grosvenorii juice without sweeteners glycosides.The single factor included inoculation amount of yeast, the dilution ratio of without sweeteners glycosides , initial pH value of fermentation fluid, initial sugar content of fermentation liquid, fermentation temperature was designed, to investigate the influence of the alcohol content, sugar content and other indexes of sugarless juice fermentation liquor, The effects of fermentation temperature, yeast inoculation amount, initial saccharides and initial pH on alcohol content of the Siraitia grosvenorii juice without sweeteners glycosides were studied by orthogonal optimization test, namely L9（34）. The optimum technological parameters of the fermented products of the Siraitia grosvenorii juice without sweeteners glycosides were obtained. The results showed that the best fermentation process parameters was ： fermentation temperature 28 ℃, the inoculation amount of yeast was 7 %, the initial sugar content of the fermentation liquid is 15 °BX, Initial pH 3.4 of fermentation fluid.

关 键 词：无甜香罗汉果汁 生产工艺 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]