龙眼与红肉火龙果复合酒酿造工艺研究及其有机酸分析  

Study on the Production Technology of Longan-Pitaya Wine and its Organic Acids

作　　者：邓红梅 何遥 陈丹红 庄鹏霖 陈桂纯 徐思滢 DENG Hongmei;HE Yao;CHEN Danhong;ZHUANG Penglin;CHEN Guichun;XU Siying(Technology Research Center for Processing and Application of Lingnan Characteristic Fruits&Vegetables,Food Science Innovation Team of Guangdong Higher Education Institutes,College of Biological and Food Engineering,Guangdong University of Petrochemical Technology,Maoming,Guangdong 525000,China)

机构地区：[1]广东省岭南特色果蔬加工及应用工程技术研究中心,广东普通高校食品科学创新团队,广东石油化工学院生物与食品工程学院,广东茂名525000

出　　处：《酿酒科技》2021年第10期24-28,35,共6页Liquor-Making Science & Technology

基　　金：广东普通高校食品科学创新团队项目(2016KCXTD020);广东省岭南特色果蔬加工关键技术及应用工程技术研究中心项目(粤科函产学研字[2015]1487号);广东省大学生创新创业项目(S202011656057)。

摘　　要：以成熟的龙眼和红肉火龙果为原料,采用正交试验优化龙眼红肉火龙果酒酿造工艺条件,利用高效液相色谱法检测成品酒中7种有机酸。结果显示,发酵温度为22℃,初始糖度为24%、龙眼与火龙果果汁配比为1∶1、酵母接种量为0.2 g/L的条件下,得到的复合果酒品质最优。复合果酒中7种有机酸浓度为:乳酸2.718 g/L、酒石酸1.687 g/L、丁二酸1.220 g/L、柠檬酸0.846 g/L、草酸0.726 g/L、抗坏血酸0.691 g/L、α-酮戊二酸0.016 g/L。Mature longan and red-fleshed pitaya were used as raw materials to produce compound fruit wine,orthogonal experiment was used to optimize its fermentation conditions,and high performance liquid chromatography was used to detect the 7 kinds of or-ganic acids in the finished wine.The optimum fermentation conditions were as follows:the fermentation temperature was 22℃,the initial sugar content was 24%,the ratio of longan to pitaya juice was 1∶1,and the yeast inoculation amount was 0.2 g/L.The con-tents of the 7 kinds of organic acids were as follows:lactic acid 2.718 g/L,tartaric acid 1.687 g/L,succinic acid 1.220 g/L,citric acid 0.846 g/L,oxalic acid 0.726 g/L,ascorbic acid 0.691 g/L,α-ketoglutarate 0.016 g/L.

关 键 词：龙眼 红肉火龙果 发酵 复合果酒 有机酸 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]