沙枣红提复合果酒发酵工艺优化  

Optimization of Fermentation Process of Elaeagnus angustifolia and red grape Compound Fruit Wine

作　　者：李彩霞 屈雅宁 张静 焦扬 Li Cai-xia;Qu Ya-ning;Zhang Jing;Jiao Yang(College of Life Sciences and Engineering,Hexi University,Zhangye Gansu 734000)

机构地区：[1]河西学院生命科学与工程学院,甘肃张掖734000

出　　处：《河西学院学报》2022年第2期69-76,共8页Journal of Hexi University

基　　金：河西学院青年教师科研基金项目“沙枣果醋发酵工艺的研究”(项目编号:QN2018007);甘肃省科技厅民生科技专项项目“马铃薯泥用于单细胞藻发酵乳酸的关键技术及应用研究”(项目编号:20CX9NG118)。

摘　　要：以沙枣和红提为主要原料,选取酵母菌接种量、初始糖度、发酵温度和初始pH值为影响因素,采用单因素试验和响应面试验分析各因素对沙枣红提复合果酒(下文简称“复合果酒”)酒精度的影响,并优化得到最佳发酵工艺参数.结果表明:复合果酒最佳发酵工艺为:酵母菌接种量0.8%,初始糖度20;Bx,发酵温度28℃,初始pH值为4.5.在此条件下得到的复合果酒呈清澈透明的浅茶色,果香浓郁,口感纯正,酒精度为9.76%vol,还原糖(以葡萄糖计)为2.1g/L,其理化指标及微生物指标均符合国家相关标准.The effect of yeast inoculum,initial brix,fermentation temperature and initial pH were selected as the influencing factors,and the optimal fermentation process parameters were optimized by single-factor test and response surface test. The results showed that the optimal fermentation process for the compound fruit wine was 0.8%yeast inoculum,20;Bx initial sugar level,28℃ fermentation temperature,and 4.5 initial pH value. The compound fruit wine obtained under these conditions was clear and transparent with light tea color,rich fruit aroma and pure taste,with 9.76 %vol alcohol and 2.1 g/L reducing sugar(in terms of glucose),and its physicochemical and microbiological indexes The physical and chemical indexes and microbiological indexes all conform to the relevant national standards.

关 键 词：沙枣 红提 复合果酒 响应面法 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]