CAJ | 학술논문

采用库尔勒香梨清汁、带肉果汁、果渣在相同条件下发酵,分离得香梨酒,测定甲醇含量高低依次为果渣、带肉果汁、清汁,结合原料中的果胶含量测定,得出原料中果胶是甲醇产生的主要原因。为控制香梨酒中的甲醇含量,选取果胶酶处理、氯化钙处理、发酵温度、发酵时间4个因素进行正交试验,得出香梨清汁中添加0.3%果胶酶和0.2%的氯化钙除去果胶,20℃发酵21d,所得香梨蒸酒的甲醇含量最低。
채용고이륵향리청즙、대육과즙、과사재상동조건하발효,분리득향리주,측정갑순함량고저의차위과사、대육과즙、청즙,결합원료중적과효함량측정,득출원료중과효시갑순산생적주요원인。위공제향리주중적갑순함량,선취과효매처리、록화개처리、발효온도、발효시간4개인소진행정교시험,득출향리청즙중첨가0.3%과효매화0.2%적록화개제거과효,20℃발효21d,소득향리증주적갑순함량최저。
The clear juice,the crushed juice,and the pomace of Korla pears were fermentated under the same conditions and were separated to get pear wine.The sequence of methanol content from the highest is the pomace,the crushed juice and the clear juice.It implyied that the pectin content was the main reason for the methanol production.In order to control the methanol content in the pear wine,we selected pectinase treatment,calcium chloride treatment,fermentation temperature,fermentation time as the 4 factors to design the orthogonal experiment.The best conditions for evaporated pear wine causing minimal of the methanol content were adding 0.3% pectinase and 0.2%calcium into the clear juice and fermented at 20℃ for 21 days.