低杂醇百香果-火龙果复合果酒生产工艺优化  

Optimization of Production Technology of Low Miscella Alcohol Passion Fruit-Dragon Fruit Complex Wine

作　　者：马婷婷[1] 梁艳玲 沈冰[1] 卢志金 杨舒敏 MA Tingting;LIANG Yanling;SHEN Bing;LU Zhijin;YANG Shumin(College of Agricultural Engineering,Guangxi Vocational and Technical College,Nanning 530226,China;Guangxi Light Industry Science and Technology Research Institute Co.,Ltd.,Nanning 530031,China)

机构地区：[1]广西职业技术学院农业工程学院,广西南宁530226 [2]广西轻工业科学技术研究院有限公司,广西南宁530031

出　　处：《食品安全导刊》2024年第33期122-124,131,共4页China Food Safety Magazine

基　　金：广西高校中青年教师科研基础能力提升项目“百香果增味精酿啤酒产品研发与系统发酵工艺研究”(2021KY0979);广西职业技术学院校级立项重点课题“利用天然载体固定化发酵百香果酒的提质增效关键技术研究”(桂职院〔2024〕143号)。

摘　　要：以百香果汁与火龙果汁为原料酿造百香果-火龙果复合果酒,通过单因素试验和正交试验确定最佳发酵工艺为火龙果汁与百香果汁体积比1∶1,果胶酶添加量0.02%,果酒干酵母添加量0.09%,硫酸铵添加量0.04%,发酵温度24℃,发酵时间15 d,在此条件下发酵的果酒中甲醇含量为300 mg·L^(-1),杂醇油含量为510mg·L^(-1)。本研究为百香果-火龙果复合果酒的工业化生产提供了理论依据和技术支持。Passion fruit juice and dragon fruit juice are used as raw materials to brew passion fruit and dragon fruit complex wine.Through single factor test and orthogonal test,the optimal fermentation process is determined as the volume ratio of passion fruit juice and dragon fruit juice 1∶1,pectinase addition 0.02%,fruit wine dry yeast addition 0.09%,ammonium sulfate addition 0.04%,fermentation temperature 24℃,fermentation time 15 days.The content of methanol and fusel oil are 300 mg·L^(-1)and 510 mg·L^(-1)respectively in the fruit wine fermented under the best conditions.This study provides theoretical basis and technical support for the industrial production of passion fruit-dragon fruit composite wine.

关 键 词：百香果 火龙果 复合果酒 发酵工艺 工艺优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]