CAJ | 학술논문

以杏皮渣为原料，研究杏皮渣白兰地生产中酒精发酵阶段的主要工艺条件。对杏皮渣浆液的制备方式、最佳酵母的筛选、接种量、初始含糖量、发酵温度、初始pH以及在发酵过程中酒精度和残糖的变化进行了研究。结果表明，杏皮渣浆的最佳制取方式采用高压蒸煮和酶解结合法：将杏皮渣和水按1：6浸泡2h后破碎打浆，121℃高压蒸煮10min，冷却到室温后加入杏皮渣重量0．5％的果胶酶和1．5％的纤维素酶，在50℃下酶解4h，得到的杏皮渣浆的还原糖含量为72．27g／L。杏皮渣酒精发酵最佳工艺条件为：采用杏酒酵母N016，接种量为3％，初始合糖量为250g／L，发酵温度为28℃，初始pH3．9，发酵时间为12d，酒精度可以达到11．2％vol。
이행피사위원료，연구행피사백란지생산중주정발효계단적주요공예조건。대행피사장액적제비방식、최가효모적사선、접충량、초시함당량、발효온도、초시pH이급재발효과정중주정도화잔당적변화진행료연구。결과표명，행피사장적최가제취방식채용고압증자화매해결합법：장행피사화수안1：6침포2h후파쇄타장，121℃고압증자10min，냉각도실온후가입행피사중량0．5％적과효매화1．5％적섬유소매，재50℃하매해4h，득도적행피사장적환원당함량위72．27g／L。행피사주정발효최가공예조건위：채용행주효모N016，접충량위3％，초시합당량위250g／L，발효온도위28℃，초시pH3．9，발효시간위12d，주정도가이체도11．2％vol。
The main technical conditions in alcohol fermentation stage in apricot peel brandy production were studied. The preparation of apricot peel pulp, the selection of suitable yeast, inoculating quantity, initial sugar content, fermentation temperature, initial pH value and the change of alcoholicity and residual sugar content in alcohol fermentation process were investigated. The results showed that apricot peel pulp was prepared through the combination of high pressure cooking and enzymolysis as follows： the ratio of apricot peel and water was 1：6, after 2 h steeping, breaking and pulping operated, and then 10 rain high pressure cooking and steaming at 121 ~C, after cooling at room temperature, pectinase （0.5 % of apricot peel weight） and cellulase （1.5 % of apricot peel weight） were added, after 4 h enzymolysis at 50 ℃, apricot peel pulp was finally produced with its reducing sugar content as 72.27 g/L. The best technical conditions for alcohol fermentation were summed up as follows： Nol6 yeast was used, the inoculating quantity was 3 %, initial sugar content was 250 g/L, fermentation temperature was at 28 ℃, initial pH value was 3.9, and fermentation time was 12 d. As a result, the alcoholicity of the produced apricot peel brandy could reach 11.2 %vol.