杨桃芒果复合果酒发酵工艺研究  

The Fermentation Technology of Carambola-Mango Compound Fruit Wine

作　　者：谭雯文[1] 胡国庆[1] 廖威[2] 钟梅清[2] TAN Wen-wen;HU Guo-qing;LIAO Wei;ZHONG Mei-qing(Guangxi Vocational and Technical Institute of Industry,Nanning,Guangxi 530001;Guangxi Vocational and Technical College,Nanning,Guangxi 530226)

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：《广西职业技术学院学报》2018年第6期95-98,共4页Journal of Guangxi Vocational and Technical College

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

摘　　要：以杨桃、芒果为原料,研究杨桃—芒果复合果酒的发酵工艺。通过初始糖度、发酵pH、温度、时间等几个单因素实验,再结合正交实验优化复合果酒的发酵工艺。结果表明:杨桃—芒果复合果酒的最佳发酵条件为初始糖度为22%,发酵pH3.5,发酵温度为20℃,发酵时间11d。该工艺下酿造出来的复合果酒感官评价最好。The fermentation technology of Carambola-mango compound fruit wine is studied with carambola and mango as raw materials. The fermentation process of compound fruit wine is optimized by single factor experiments such as initial sugar content, fermentation pH, temperature and time, combined with orthogonal experiment. Results show that the optimum fermentation conditions of carambola-mango compound wine are that the initial sugar content is 22%, the fermentation pH is 3.5, the fermentation temperature is 20℃ and the fermentation lasts for 11 days. The sensory evaluation of the compound fruit wine produced by such technology can be the best.

关 键 词：杨桃 芒果 复合果酒 

分 类 号：TS264[轻工技术与工程—发酵工程]