新疆赛买提杏干发酵杏酒工艺优化  

Optimization of Fermentation Technology of Apricot Wine Using Saimaiti Dried Apricot from Xinjiang

作　　者：廉苇佳 韩琛[1] 郭红梅[1] 阿依加马丽·加帕尔 陈雅[1] 梁雎[1] LIAN Wei-jia;HAN Chen;GUO Hong-mei;AYIJIAMALI·Jiapaer;CHEN Ya;LIANG Ju(Turpan Institute of Agricultural Sciences,Xinjiang Academy of Agricultural Sciences,Turpan 838000,China)

机构地区：[1]新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番838000

出　　处：《保鲜与加工》2023年第5期47-54,共8页Storage and Process

基　　金：新疆维吾尔自治区杏产业技术体系东疆杏试验站(XJCYTX-03-07-2021);新疆维吾尔自治区科技助推扶贫产业基地项目。

摘　　要：以新疆赛买提杏干为原料,酒精度和感官评分为评价指标,在酵母接种量、初始pH值、初始糖度和发酵温度4个单因素试验结果的基础上,采用Box-Benhnken中心组合设计试验,优化杏酒发酵工艺条件。结果表明:在杏水比1∶3(m/m),果胶酶添加量0.04%和纤维素酶添加量0.3%,25℃酶解24 h下,杏汁可溶性固形物含量可达15.2%,果肉与汁比例适宜发酵杏酒。通过建立响应面回归模型并对试验结果进行统计分析,得出杏酒发酵最佳工艺为:发酵初始pH值为3.5,发酵温度22.4℃,初始糖度22.35%,酵母接种量0.25 g/kg。在此条件下制得的杏酒酒精度为12.4%vol,感官评分94分。该研究结果为杏酒发酵生产提供了参考。Based on the results of four single-factor tests of yeast inoculum,initial pH,initial brix and fermentation temperature,the Box-Benhnken central combinatorial design test was used to optimize the fermentation process condi⁃tions of apricot wine using Saimaiti dried apricots from Xinjiang,and with alcoholic content and sensory score as indi⁃cators.The results showed that,with the addition of 0.04%pectinase and 0.3%cellulase at the apricot-water ratio of 1∶3(m/m)and enzymatic digestion at 25℃for 24 h,the soluble solids content of apricot juice could reach 15.2%,and the pulp-to-juice ratio was suitable for fermenting apricot wine.By establishing a response surface regression model and statistically analyzing the experimental results,it was concluded that the best process for apricot wine fermentation was the initial pH value 3.5,fermentation temperature 22.4℃,initial brix 22.35%,and yeast inoculum 0.25g/kg,and under this condition,the alcoholic content of apricot wine was 12.4%vol and the sensory score was 94.The results of the study provide a reference for apricot wine fermentation production.

关 键 词：赛买提杏干 杏酒 发酵工艺 酒精度 感官评分 

分 类 号：TS206.7[轻工技术与工程—食品科学]