糯玉米-菠萝复合果酒发酵工艺条件优化研究  

Study on the technology of waxy corn-pineapple composite fruit wine

作　　者：梁志林 高韵颖 范静 李雪晖[1] LIANG Zhilin;GAO Yunying;FAN Jing;LI Xuehui(School of Life Science and Technology,Nanyang Normal University,Nanyang 473061,China)

机构地区：[1]南阳师范学院生命科学与技术学院,河南南阳473061

出　　处：《南阳师范学院学报》2019年第1期27-31,共5页Journal of Nanyang Normal University

基　　金：2018年南阳师范学院大学生实践教学活动创新项目(SPCP2018332)

摘　　要：以优质的糯玉米和菠萝为生产原料研究复合果酒的制作工艺.通过单因素试验,用正交试验设计优化了糯玉米-菠萝果酒的发酵工艺.采用气相-质谱联用仪对糯玉米-菠萝果酒的香味成分进行了检测,预测优化后果酒的酒精度为10%,实测值为8%.结果显示:向菠萝汁中加入白砂糖将糖质量浓度调至18%,糯玉米糖化发酵液与菠萝汁的混合比例为2∶3,按5%的比例向混合的果汁中添加安琪活性酵母,主发酵温度23℃,发酵24 h,后发酵温度30℃,发酵13～16 d,在15～20℃下陈酿2个月,用明胶澄清剂澄清处理,杀菌,得到色泽金黄、口感纯正清新、果香十足的糯玉米-菠萝果酒.The production technology of compound fruit wine was studied with high quality waxy corn and pineapple as raw materials.The fermentation process of waxy corn-pineapple wine was optimized by orthogonal design.The alcohol precision of the optimized wine was predicted to be 10%and the measured value was 8%.The results showed that the concentration of sugar was adjusted to 18%,and the ratio of glutinous corn saccharification fermentation broth to pineapple juice was 2∶3.The mixture of An Qi active yeast was added to the mixed juice at 5%.The main fermentation temperature was 23℃,the fermentation time was 24h,the later fermentation temperature was 30℃,and the fermentation time was 13~16 d.The temperature was 15~20℃,and the time lasted for 2 months,and the glutinous corn pineapple wine was treated with gelatin clarifier and sterilized.Finally,the glutinous corn-pineapple wine was golden in color,pure and fresh in taste,fruity and fragrant in smell.

关 键 词：糯玉米 菠萝 果酒 发酵工艺 

分 类 号：Q939.97[生物学—微生物学]