仙人掌果白兰地优化工艺的研究  

Optimization of the Production of Cactus Fruit Brandy

作　　者：蔡海燕[1,2,3] 刘义会 余航[1,2,3] 郭杰 李觅[1,2,3] 张颖 常少健[1,2,3] 张磊 CAI Haiyan;LIU Yihui;YU Hang;GUO Jie;LI Mi;ZHANG Ying;CHANG Shaojian;ZHANG Lei(Sichuan Food Fermentation Industry Research & Design Institute,Chengdu,Sichuan 611130;Liquor Making Bio-technology & Application Key Laboratory,Chengdu,Sichuan 611130;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China)

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130 [2]酿酒生物技术及应用四川省重点实验室,四川成都611130 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2019年第6期82-85,90,共5页Liquor-Making Science & Technology

基　　金：四川省科技厅苗子工程项目(2018RZ0052);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2017-06);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2018-12)

摘　　要：采用单因素变量实验和正交优化试验,研究了一种优化仙人掌果白兰地中高级醇含量的酿造工艺。结果表明,最适酿造工艺为:酶添加量20mg/L,酶解时间36h,酶解温度20℃,pH3.6,Lalvin D80酵母与Lalvin QA23酵母接种比例1∶3,在酶解后经压榨、蒸煮、澄清后再清汁发酵。所得到的仙人掌果白兰地高级醇含量明显下降,色泽澄清透明,果香幽雅浓郁,入口绵柔甘洌,极大程度保留了仙人掌果特有的香气风格。The production process for optimizing higher alcohols content in cactus fruit brandy was determined by single factor design and orthogonal design as follows:the use level of pectase was 20 mg/L,36 h enzymolysis time at 20℃with pH=3.6,the inoculating ratio of Lalvin D80 to Lalvin QA23 was 1∶3;after hydrolysis,squeezing,boiling,clarification,and pure juice fermentation were operated to produce cactus fruit brandy.The content of higher alcohols in the produced brandy decreased evidently.Besides,the produced brandy was clear and transparent with strong fruit aroma,good taste and special cactus aroma.

关 键 词：仙人掌果 白兰地 高级醇 酿造工艺 

分 类 号：TS262.38[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]