低甲醇无花果酒的酿造工艺研究  

Study on Brewing Technology of Low Methanol Fig Wine

作　　者：马艳蕊 姚旖旎 孟园 李学震 刘光鹏[1] 初乐[1] 程亮 赵岩[1] MA Yanrui;YAO Yini;MENG Yuan;LI Xuezhen;LIU Guangpeng;CHU Le;CHENG Liang;ZHAO Yan(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250220,China;Weihai Vocational College,Weihai 264200,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250220 [2]威海职业学院(威海市技术学院),山东威海264200

出　　处：《中国果菜》2022年第11期32-35,共4页China Fruit & Vegetable

基　　金：高质无花果汁及果酒加工关键技术研究(GPY-2021-05-002)。

摘　　要：将无花果加工成酒类产品可以提高其经济价值,延长货架期,但由于无花果中果胶含量很高,经果胶酶酶解后会产生大量甲醇,危害人体健康,因此对无花果酒中的甲醇含量进行调控对其工业化生产具有重要意义。本文以4种不同果胶酶酶制剂对无花果进行处理并取汁发酵,结果表明,经果胶酶ROHAVIN Flash处理后的无花果酒中甲醇含量最低,为(461.47±18.26)mg/L;通过旋转蒸发工艺对无花果汁进行浓缩,随着浓缩程度的提升,甲醇含量逐渐降低,无花果汁浓缩至19.5°Brix时,甲醇含量为(279.97±11.85)mg/L,与未浓缩样品相比甲醇含量降低了约37.93%。Processing fig into wine products can enhance its economic value and extend shelf life.However,the pectinase will produce a large amount of methanol after enzymatic hydrolysis since the pectin content of fig is pretty high,which will endanger human health.Therefore,it is of great significance to regulate the methanol content in fig wine for its industrial production.In this study,fig was treated with 4 different pectinase preparations,followed by extraction of juice and fermentation.The methanol content in fig wine treated with pectinase ROHAVIN Flash was the lowest,which was(461.47±18.26)mg/L.The fig was concentrated by rotary evaporation process.With the increase of concentration degree,the methanol content gradually decreased.When concentrated to 19.5°Brix,the methanol content was(279.97±11.85)mg/L,which was about 37.93%lower than that of the non-concentrated sample.

关 键 词：无花果酒 甲醇 果胶酶 旋转蒸发 

分 类 号：TS26[轻工技术与工程—发酵工程]