发酵型红枣酒工艺条件的优化  

Optimization of technological conditions of fermented red jujube wine

作　　者：张洁 张大为 闫佳 裴志胜 ZHANG Jie;ZHANG Dawei;YAN Jia;PEI Zhisheng(College of Life Science and Ecology,Hainan Tropical Ocean University,Sanya 572022,China;Hainan Engineering Research Center of Seafood,Sanya 572022,China)

机构地区：[1]海南热带海洋学院生命科学与生态学院,海南三亚572022 [2]海南省海洋食品工程技术研究中心,海南三亚572022

出　　处：《中国酿造》2018年第9期191-195,共5页China Brewing

基　　金：海南热带海洋学院2017年科研项目(RHDXB201709)

摘　　要：红枣发酵酒是以红枣为原料,经分选、破碎、低温发酵、陈酿调制而成的低酒精滋补饮品,具有很高的营养价值和保健作用。该研究对红枣酶解条件、发酵工艺条件进行了优化。结果表明,最佳酶解条件为果胶酶添加量0.25%,酶解时间2 h,酶解温度40℃,在此条件下酶解得到的枣浆糖度达14.2%;最佳发酵工艺条件为发酵温度25℃,发酵时间7 d,酵母添加量0.4 g/L,澄清条件为1%壳聚糖溶液添加量0.9 mL/10 mL枣酒,在此条件下发酵得到的红枣酒酒精度为9.9%vol,感官评分91分,pH值3.94,糖度5.1%,透光率为75.8%。Fermented red jujube wine is a low alcohol nourishing beverage made from jujube after sorting,crushing,low-temperature fermentation,aging and blending.It has high nutritional value and health care function.The optimal hydrolysis conditions and the fermentation conditions of jujube wine were optimized.The results showed that the optimal hydrolysis condition of jujube was pectinase addition 0.25%,hydrolysis time 2 h,temperature 40℃.Under the conditions,sugar content of jujube syrup obtained by enzymatic hydrolysis was 14.2%.The optimal fermentation conditions were obtained as follows:fermentation temperature 25℃,time 7 d and yeast addition 0.4 g/L,and the clarification condition was 1%chitosan addition 0.9 ml/10 ml jujube wine.Under the conditions,the alcohol content of jujube wine was 9.9%vol and the sensory score was 91,the pH was 3.94 and transmittance was 75.8%.

关 键 词：红枣酒 酶解 发酵 工艺优化 

分 类 号：TS261[轻工技术与工程—发酵工程]