云南产区酸木瓜酒品质改良研究  

Study on Quality Improvement of Sour Papaya Wine from Yunnan

作　　者：张健 赵庆桃[1] 李静思 卫玉梅 杨荣 李伍景 南立军 陈静[4] ZHANG Jian;ZHAO Qing-tao;LI Jing-si;WEI Yu-mei;YANG Rong;LI Wu-jing;NAN Li-jun;CHEN Jing(College of Resources,Environment and Chemistry,Chuxiong Normal University,Chuxiong 675000,China;Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500,China;Yunnan University Grape and Wine Engineering Technology Research Center,Chuxiong 675000,China;College of Food Engineering,Beibuwan University,Qinzhou 535000,China)

机构地区：[1]楚雄师范学院资源环境与化学学院,云南楚雄675000 [2]昆明理工大学食品科学与工程学院,云南昆明650500 [3]云南省高校葡萄与葡萄酒工程技术研究中心,云南楚雄675000 [4]北部湾大学食品工程学院,广西钦州535000

出　　处：《中国果菜》2022年第10期22-29,共8页China Fruit & Vegetable

基　　金：2020年国家级大学生创新创业训练计划项目(202011391001)。

摘　　要：酸木瓜酒在健胃消食、抗癌、保肝等方面都有较好的作用,但酸木瓜属于酸高糖低型水果,为了改良酸木瓜酒的品质,酿酒过程中需进行加糖、降酸、抑菌等处理,试验优化了不同的加糖处理(蔗糖、玉米糖化液)、降酸处理(碳酸钙、降酸酵母)、抑菌处理(丙酸钙、丙酸钠)。结果发现,加蔗糖发酵的酸木瓜酒蜂蜜味更浓郁,加糖化液发酵的酒易被微生物污染,且酒度偏低,发酵缓慢。用18 g/L的碳酸钙降酸,澄清度更好,降酸效率更高;接种降酸酵母降酸,降酸效果不佳,酒体稍浑浊。与丙酸钙相比,丙酸钠的抑菌效果更好,且0.6 g/L丙酸钠抑菌效果最佳。因此,在酸木瓜酒的酿造过程中,选用18 g/L碳酸钙对酸木瓜汁进行化学降酸,用0.6 g/L丙酸钠作为抑菌剂,并添加蔗糖进行发酵的酸木瓜酒蜂蜜味更浓郁、澄清度更好、品质更优。Sour papaya wine has a good effect on stomach digestion,anti-cancer,liver protection and so on,but sour papaya belongs to acid high sugar low fruit.In order to improve the quality of sour papaya wine,it was necessary to add sugar,reduce acid and inhibit bacteria in the process of brewing.In this paper,different sugar-adding treatments(sucrose,corn saccharification solution),acid-reducing treatments(calcium carbonate,acid-reducing yeast),bacteriostatic treatments(calcium propionate,sodium propionate)were optimized.And it turns out,the sour papaya wine fermented with sucrose has a stronger honey flavor.The wine fermented with saccharification solution was easy to be contaminated by microorganisms,and the wine degree was low and the fermentation was slow.Calcium carbonate(18 g/L)was used for acid reduction,which had better clarity and higher acid reduction efficiency.The effect of acid-reducing yeast inoculation was not good,and the wine body was slightly turbid.Compared with calcium propionate,sodium propionate had better antibacterial effect,and 0.6 g/L sodium propionate had the best antibacterial effect.Therefore,in the brewing process of sour papaya wine,18 g/L calcium carbonate was selected for chemical acid reduction of sour papaya juice,0.6 g/L sodium propionate was used as bacteriostatic agent,and sucrose was added to ferment sour papaya wine.The honey taste was richer,the clarity was better and the quality was better.

关 键 词：酸木瓜酒 品质改良 糖化液 抑菌 降酸 

分 类 号：TS261.4[轻工技术与工程—发酵工程]