青梅酒发酵关键技术研究  

Research on the Key Technology of Green Plum Wine Fermentation

作　　者：殷小燕 杨高明 YIN Xiaoyan;YANG Gaoming(Anhui Run Anxin Science Testing Technology Co.,Ltd.,Bozhou 236820,China;Anhui Gujinggong Liquor Co.,Ltd.,Bozhou 236820,China)

机构地区：[1]安徽润安信科检测科技有限公司,安徽亳州236820 [2]安徽古井贡酒股份有限公司,安徽亳州236820

出　　处：《食品安全导刊》2024年第21期176-178,182,共4页China Food Safety Magazine

摘　　要：本文针对青梅酒发酵过程中存在的果肉与酒液分离效率低、糖化不完全、杂菌污染和风味物质损失等关键技术问题,提出了优化果肉破碎与压榨工艺、采用高效复合糖化酶、加强无菌操作流程控制以及优选风味代谢工程菌株等一系列解决方案。通过生物技术与工程优化手段的集成创新,提升青梅酒发酵过程的转化率、纯度与风味品质,为推进青梅酒产业的健康可持续发展奠定坚实基础。This article proposes a series of solutions to the key technical problems in the fermentation process of green plum wine,such as low separation efficiency between pulp and liquor,incomplete saccharification,contamination of miscellaneous bacteria,and loss of flavor substances.these solutions include optimizing the pulp crushing and pressing process,adopting efficient composite saccharifying enzymes,strengthening aseptic operation process control,and selecting flavor metabolism engineering strains.Through the integration and innovation of biotechnology and engineering optimization methods,the conversion rate,purity,and flavor quality of the fermentation process of green plum wine are improved,laying a solid foundation for promoting the healthy and sustainable development of the green plum wine industry.

关 键 词：青梅酒 发酵 果肉分离 

分 类 号：TS262.7[轻工技术与工程—发酵工程]