“华优”猕猴桃果酒加工工艺研究  

Research on the processing technology of “Huayou” kiwi fruit wine

作　　者：张晓萍[1] 高贵田[1] 王雪媛[1] 徐雅芬[1] 钟明叶 ZHANG Xiaoping;GAO Guitian;WANG Xueyuan;XU Yafen;ZHONG Mingye(School of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi＇an 710119,Shaanxi,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《陕西师范大学学报（自然科学版）》2018年第6期99-108,共10页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：陕西省科技统筹重大项目特色产业链项目(2018TSCXL-NY-01-05);西安市农业科技创新计划(2017050NC/NY009(3))

摘　　要：通过探究猕猴桃最优榨汁工艺和猕猴桃酒最优二次发酵工艺,以获得最佳的猕猴桃果酒加工工艺。以"华优"猕猴桃作为原料,通过单因素优化、响应曲面优化、感官评价等技术手段,优化确定猕猴桃榨汁过程中果胶酶添加量、酶解温度和酶解时间等参数,以及猕猴桃酒二次发酵过程中的补糖种类、酵母种类及发酵温度等参数。最优猕猴桃榨汁酶解条件:HC果胶酶0.16g/kg、酶解温度36.8℃、酶解时间8h,此时猕猴桃出汁率最高,为81.81%;最优猕猴桃榨酒二次发酵条件:选用苹果浓缩汁进行补糖,用香槟酵母18℃下进行二次发酵,此时所得感官评定分数最高,为84.5。In order to get the best processing technology of kiwi fruit wine, the kiwi fruit juicing process and the secondary fermentation process of kiwifruit wine were optimized. The raw material was ‘ Huayou＇ kiwi fruit in this study. By using single factor optimization, response surface methodology, and sensory evaluation technical, the adding amount of pectinase, the digesting temperature, and the digesting time during the kiwi fruit juicing process were optimized. The type of sugar, the yeast species, and the fermentation temperature during the secondary fermentation process of kiwi fruit wine were also optimized. Results showed that the best kiwi fruit juicing process was as follows： the adding amount of pectinase was 0.16 g/kg, the digesting temperature was 36. 8 ℃, and the digesting time was 8 h. Under this condition, the juicing yield was 81.81%. The best the secondary fermentation process of kiwi fruit wine was as follows： using concentrate apple juice to add sugar, using champagne yeast （under 18 ℃） to proceed the secondary fermentation. Under this condition, the sensory evaluation score was 84.5.

关 键 词：“华优”猕猴桃 果胶酶 榨汁 二次发酵 

分 类 号：O231.1[理学—运筹学与控制论]