红枣汽酒饮品的研究与开发  

Research and Development of Jujube Wine Spritzer

作　　者：尹蓉[1] 张倩茹[1] 殷龙龙 梁志宏[1] 王贤萍[1] YIN Rong;ZHANG Qianru;YIN Longlong;LIANG Zhihong;WANG Xianping(Pomology Institute,Shanxi Academy of Agricultural Science,Shanxi Key Laboratory of Germplasm Innovation and Utilization in Pomology,Taiyuan 030031,China;Institute of Agro-Products Processing,Shanxi Academy of Agricultural Science,Taiyuan 030031,China)

机构地区：[1]山西省农业科学院果树研究所,果树种质创制与利用山西省重点实验室,山西太原030031 [2]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《食品科技》2020年第4期80-84,共5页Food Science and Technology

基　　金：山西省农业科学院农谷研发专项(YCX2017D2207);山西省农业科学院公关项目(YGG17036);山西省农业科学院项目(YCX2018D2T12);山西省科技厅青年基金项目(201701D221200);山西省科学技术厅项目(201703D211012-1)。

摘　　要：低度果酒饮品在市场上颇受欢迎。枣酒风味浓郁、营养和活性成分含量高,但因生产中甲醇控制难度高而制约了市场的发展。开发低度的红枣汽酒饮品可降低枣酒生产难度。以山西红枣过剩产区临县的木枣为原料,进行浅发酵、半发酵的研究,并在合适条件下采取方法进行终止,多次试验表明密闭式国产酵母(国光、圣琪)发酵5 d时,采用酵母分离结合迅速降温再加100 mg/L的SO2终止发酵为最佳工艺条件。再利用已取得的浅发酵枣酒,添加红枣原汁,辅以当地特色的欧李、樱桃果汁,充入CO2气体,可调配出一款色香味俱佳的枣汽酒饮品。Low-grade fruit wine drinks are very popular on the market.Jujube wine has high nutrition and active components and rich flavor,whereas the development of the market is restricted by the difficulty of methanol control in production.The development of low-grade jujube sparkling wine drinks can reduce the difficulty of jujube wine production.The ‘Mu’jujube (Zizyphus jujuba Mill.) from Lin county which is an excess producing area of jujube in Shanxi province was used as materials for light-fermentation or semi-fermentation and terminated under suitable conditions.It was indicated through repeated experiments that closed fermentation with domestic yeast (‘Guoguang’ or ‘Shengqi’) for 5 days and then terminated by yeast separation,rapid cooling and 100 mg/L SO2 was the best technological condition.Adding jujube juice,Chinese dwarf cherry juice and cherry juice which were all from local varieties in a appropriate proportion to the light-fermented jujube wine,and then filled with CO2 gas could obtain a new jujube wine spritzer with wonderful look and taste.

关 键 词：红枣 汽酒饮品 终止发酵 

分 类 号：TS262.8[轻工技术与工程—发酵工程]