百香果甘蔗复合果酒的发酵工艺研究  

Fermentation Technology of Passion Fruit-Sugarcane Wine

作　　者：张海龙 杨晓蕾 ZHANG Hailong;YANG Xiaolei(School of Life Sciences,Qilu Normal University,Jinan,Shandong 250200,China)

机构地区：[1]齐鲁师范学院生命科学学院,山东济南250200

出　　处：《酿酒科技》2022年第2期24-29,共6页Liquor-Making Science & Technology

摘　　要：以百香果和甘蔗为原料进行复合果酒酿造工艺研究。在单因素试验考察的基础上,通过正交试验优化了复合果酒的发酵工艺。实验结果表明,在百香果甘蔗汁体积比为1∶2、初始糖度为22%、初始pH值为4.0、酵母接种量为0.03%、发酵温度为26℃的条件下,可酿造出一种新型的百香果甘蔗复合果酒。成品果酒具有典型的百香果和甘蔗风味,酒精度为11.3%vol,总黄酮含量为18.53 mg/g,DPPH自由基清除率为99.35%。Passion fruit and sugarcane were used as raw materials to produce fruit wine.On the basis of single factor tests,the fermen-tation technology of the fruit wine was optimized by orthogonal test.The results showed that the optimum fermentation conditions were as follows:the ratio of passion fruit juice to sugarcane juice was 1∶2 by volume,the initial sugar content was 22%,the initial pH was 4.0,the yeast inoculation amount was 0.03%,and the fermentation temperature was 26℃.Under the above conditions,the product had typical passion fruit and sugarcane flavor,the alcohol content was 11.3%vol,the total flavonoids content was 18.53 mg/g,and the DPPH free radical scavenging rate was 99.35%.

关 键 词：百香果 甘蔗 果酒 发酵工艺 

分 类 号：TS262.7[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]