带皮咖啡果肉发酵型果酒酿造工艺研究  

Study on the Brewing Process of Fermented Fruit Wine with Skin Coffee Pulp

作　　者：杨正宏 段炳意 YANG Zhenghong;DUAN Bingyi(Dehong State Inspection and Testing Institute,Dehong 678400,China;Mangshi Yuanyiyuan Food Co.,Ltd.,Dehong 678400,China)

机构地区：[1]德宏州检验检测院,云南德宏678400 [2]芒市源一原食品有限公司,云南德宏678400

出　　处：《食品安全导刊》2024年第2期158-162,共5页China Food Safety Magazine

摘　　要：本研究以带皮咖啡果肉为原料酿造果酒,通过单因素试验,确定果酒酿造的最佳工艺。结果表明,最佳前处理工艺参数为果胶酶添加量0.05%,酶解温度40℃,酶解时间4.0 h;最佳发酵工艺参数是BV818酵母添加量0.50%,初始糖度23%,发酵温度25℃,发酵时间6 d或7 d。In this study,coffee pulp with peel was used as raw material to brew fruit wine,and the optimum brewing process of fruit wine was determined by single factor test.The results showed that the optimum pretreatment process parameters were as follows:pectinase addition 0.05%,enzymolysis temperature 40℃,enzymolysis time 4.0 h.The optimum fermentation process parameters were as follows:the addition amount of BV818 yeast was 0.50%,the initial sugar content was 23%,the fermentation temperature was 25℃,and the fermentation time was 6 d or 7 d.

关 键 词：带皮咖啡果肉 酶解 发酵 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]