基于固液基态混合发酵的黄桃果酒酿造工艺研究  

Research on the brewing process of yellow peach fruit wine based on solid-liquid base state mixed fermentation

作　　者：安凤颖[1] 张儒令 严红波 田孟鸿 田建霞[1] 杨环毓 AN Fengying;ZHANG Ruling;YAN Hongbo;TIAN Menghong;TIAN Jianxia;YANG Huanyu(Tongren Polytechnic College,Guizhou Tongren 554300,China)

机构地区：[1]铜仁职业技术学院,贵州铜仁554300

出　　处：《食品工程》2025年第1期35-39,共5页Food Engineering

基　　金：玉屏黄桃深加工及副产品的配方试验研究与品质分析(铜市科研〔2022〕68号);农产品加工与质量检测教学创新团队(铜职院办发〔2021〕4号);山地农产品加工与检测中心科研平台(铜职院办发〔2020〕118号)。

摘　　要：玉屏黄桃皮薄肉脆汁多,营养丰富,但不耐贮藏,需开发下游副产品,以增加经济效益。以玉屏黄桃为原料,设计酵母接种量、可溶性固形物含量、发酵温度、发酵糯米添加量四因素三水平正交试验,构建黄桃与糯米固液基态混合发酵产品的品质评价标准。试验结果表明,玉屏黄桃果酒以酒精体积分数为判定指标的最佳发酵组合是A_(2)B_(2)C_(1)D_(1),即酵母接种量5 g/kg,可溶性固形物含量20%,发酵温度24℃,发酵糯米添加量50%,此条件下,酒精发酵效率最佳,感官评分为73.77分;以感官评分为指标的最佳发酵组合是A_(2)B_(2)C_(3)D_(3),即果酒酵母接种量5 g/kg,可溶性固形物含20%,发酵温度32℃,发酵糯米添加量200%,感官评分为78.29分。在这两个最佳组合条件下制作的黄桃酒酒体呈淡黄色,清澈透亮,无明显悬浮物和沉淀,酒香果香愉悦,酒体协调,但存在一丝酸味。A_(2)B_(2)C_(3)D_(3)组合感官评分高于A_(2)B_(2)C_(1)D_(1),A_(2)B_(2)C_(1)D_(1)组合发酵酒精体积分数高于A_(2)B_(2)C_(3)D_(3)。本研究为玉屏黄桃果酒产业化生产提供思路和基础数据。Yuping yellow peach has thin skin,crisp flesh,and rich juice.It's nutritious but hard to store.To boost economic returns,we need to develop downstream products.This study used Yuping yellow peaches to explore the solid-liquid based mixed fermentation of peaches and glutinous rice.A four-factor,three-level orthogonal test was set up,covering yeast inoculation,soluble solids,fermentation temperature,and fermented glutinous rice amount.Quality standards for the product were established.Results show that for alcohol volume,the best fermentation combination was A_(2)B_(2)C_(1)D_(1):5 g/kg yeast,20% soluble solids,24℃,and 50% fermented glutinous rice.The alcohol fermentation efficiency was optimal,with a sensory score of 73.77.For sensory score,the best combination was A_(2)B_(2)C_(3)D_(3):5 g/kg yeast,20% soluble solids,32℃,and 200% fermented glutinous rice,scoring 78.29.Both combinations yielded pale yellow,clear wines with pleasant aromas but slight acidity.A_(2)B_(2)C_(3)D_(3) had a better taste score,while A_(2)B_(2)C_(1)D_(1) had higher alcohol content.This research offers references for the industrial production of Yuping yellow peach wine.methodological insights and foundational data for the industrial production of Yuping yellow peach wine.

关 键 词：玉屏黄桃 果酒 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]