杨桃番木瓜复合果酒的工艺研究  

Study on the Technology of Carambola-Papaya Compound Fruit Wine

作　　者：谭雯文[1] 张齐军[1] 钟梅清[2] 廖威[2] Tan Wenwen;Zhang Qijun;Zhong Meiqing;Liao Wei(Guangxi Vocational and Technical Institute of Industory,Nanning 530001,China;Guangxi Vocational and Technical College,Nanning 530226,China)

机构地区：[1]广西工业职业技术学院,广西南宁530001 [2]广西职业技术学院,广西南宁530226

出　　处：《现代食品》2018年第21期187-191,共5页Modern Food

基　　金：广西工业职业技术学院2015年度院级科研课题(编号:2015078003);2016年度广西高校中青年教师基础能力提升项目资助(编号:KY2016YB714)

摘　　要：以杨桃、番木瓜为原料,研究杨桃番木瓜复合果酒的发酵工艺。在初始糖度、酵母接种量、发酵pH、发酵温度等单因素实验的基础上,通过正交试验得到复合果酒最佳发酵工艺。结果表明,在发酵初始糖度为24%,酵母接种量为1%,发酵pH为4.0,发酵温度为20℃,得到的复合果酒感官评价最好。Using carambola and papaya as raw materials, the fermentation technology of carambola -papaya composite wine was studied. On the basis of single factor experiments such as initial sugar content, yeast inoculation, fermentation pH and fermentation temperature, the optimum fermentation technology of compound fruit wine was obtained by orthogonal experiment. The results showed that the sensory evaluation of compound fruit wine was the best when the initial sugar content was 24%, yeast inoculation was 1%, fermentation pH was 4.0 and fermentation temperature was 20 ℃.

关 键 词：杨桃 番木瓜 复合果酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]