杨桃果酒发酵工艺  

Fermentation Techniques of Carambola Fruit Wine

作　　者：谭雯文[1] TAN Wenwen(Guangxi Vocational and Technical Institute of Industry,Nanning 530001)

机构地区：[1]广西工业职业技术学院,南宁530001

出　　处：《食品工业》2020年第5期24-27,共4页The Food Industry

基　　金：广西工业职业技术学院2015年度院级科研课题(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(项目编号:KY2016YB714)。

摘　　要：以杨桃为主要原料,旨在研究并优化杨桃果酒的发酵工艺。选取接种量、发酵时间、初始糖度、pH、发酵温度等指标进行单因素试验,同时采用正交试验对杨桃果酒的发酵工艺进行进一步的优化研究。结果表明:杨桃果酒的最佳发酵条件为接种量4%、发酵时间11 d、初始糖度为24%、pH 3.7、发酵温度22℃。该发酵工艺条件下酿造出来的杨桃果酒感官评分最佳,以期对杨桃的深加工提供新思路。The carambola was used as the main raw material to study and optimize the fermentation process of carambola fruit wine. The inoculation amount, fermentation time, initial sugar content, pH and fermentation temperature were selected for single factor experiment, at the same time, the fermentation technology of carambola wine was further optimized by orthogonal experiment. The results showed that the optimal fermentation conditions for carambola fruit wine were inoculation 4%, fermentation time 11 d, initial sugar content 24%, pH 3.7, and fermentation temperature 22 ℃. The carambola fruit wine brewed under the fermentation process conditions had the best sensory score, in order to provide new ideas for the deep processing of Carambola.

关 键 词：杨桃果酒 发酵 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]