籽用南瓜苹果复合果酒的研制  

Development of Compound Fruit Wine of Seed-used Pumpkin and Apple

作　　者：张海霞[1] 张晓燕[1] 龚建军[1] Zhang Haixia;Zhang Xiaoyan;Gong Jianjun(Wuwei Vocational College,Wuwei 733000,Gansu,China)

机构地区：[1]武威职业学院,甘肃武威733000

出　　处：《农业技术与装备》2022年第6期87-89,共3页Agricultural Technology & Equipment

基　　金：武威市2020年科技计划项目(WW2001103)。

摘　　要：将籽用南瓜果肉、嘎啦苹果打浆酶解取汁,经过发酵并进行澄清等工艺制成复合果酒。通过正交试验得到最佳工艺组合为:籽用南瓜汁:苹果汁为2∶1,酵母菌扩培液接种浓度为7%,初始糖度值为19%,初始pH为4.0。采用本方法可酿出色泽棕黄,醇厚柔和,略带籽用南瓜、苹果和酒清香的一款营养丰富、风味独特,具有广阔发展前景的新型果酒。Using seed-used pumpkin and Gala apple as the main raw materials,the compound fruit wine is obtained by the processing of seed-used pumpkin and apple pasting,enzyme hydrolysis and alcoholic fementation,and clarification.The best combination of processes obtained by orthogonal testing is:seed-used pumpkin and apple is 2:1,yeast amplification solution inoculation is 7%,initial glycosacity content 19%,initial pH is 4.0.The wine produced with the optimum conditiongs is brown,mellow and soft,slightly fragrance with seed-used pumpkin and apple.It is a new type of fruit wine with rich nutrition,unique flavor and broad development prospects.

关 键 词：籽用南瓜 苹果 果酒 配方 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]