凤梨-皇冠梨复合果酒发酵工艺研究  

Fermentation of pineapple-crown pear composite fruit wine

作　　者：卢珍兰 叶芯兰 余森艳 李致宝 何文 王春艳 Lu Zhenlan;Ye Xinlan;Yu Senyan;Li Zhibao;He Wen;Wang Chunyan(College of Chemical and Biological Engineering,Guangxi Minzu Normal University,Chongzuo 532200)

机构地区：[1]广西民族师范学院化学与生物工程学院,崇左532200

出　　处：《粮食与食品工业》2024年第6期30-35,41,共7页Cereal & Food Industry

基　　金：2020年度广西民族师范学院科研经费资助项目(2020FG001);2022年度广西高等教育本科教学改革工程项目“新工科理念下食品科学与工程专业应用型人才培养模式的研究”(2022JGB387);2022年度广西民族师范学院校级教学改革研究课题(JGZD202208);2023年度广西民族师范学院课程思政示范课程、教学名师和团队项目(KCSZSFKC202304)。

摘　　要：为研究凤梨-皇冠梨复合果酒发酵工艺,选用凤梨和皇冠梨为主要原料,以酵母为菌种制备凤梨-皇冠梨复合果酒。利用单因素试验与正交试验,对凤梨-皇冠梨复合果酒的酿造工艺进行优化研究,以选出最佳的发酵工艺条件。结果表明:凤梨-皇冠梨复合果酒最佳酿造工艺参数为:凤梨汁与皇冠梨汁配比1∶1,初始糖度24%,果酒酵母接种量0.2%,发酵时间2 d,发酵温度30℃,在此条件下,酿造出复合果酒感官评分达最优,其酒精度为6.1%vol,并且复合果酒色泽呈均匀的淡黄色,酒体清澈透亮,酒香与果香协调,口感柔和。To study the fermentation process of pineapple-crown pear composite fruit wine,the pineapples and crown pears were selected as theprimary raw materials,and yeast was used as the bacterial strain to prepare a pineapple-crown pear composite fruit wine.Additionally,the brewing processes for the proposed composite fruit wine were optimized through single-factor and orthogonal experiments.The optimal brewing process parameters were as follows:pineapple and crown pear juice ratio was 1∶1,initial sugar content was 24%,yeast inoculation amount was 0.2%,fermentation time was 2 d,and fermentation temperature was 30℃.These conditions resulted in the best sensory evaluation results for the brewed composite fruit wine,which had an alcohol content of 6.1%vol.Additionally,the wine exhibited a uniform and light yellow color,with a clear and transparent body,coordinated fruit aromas,and soft taste.

关 键 词：凤梨 皇冠梨 复合果酒 发酵 

分 类 号：TS201[轻工技术与工程—食品科学]