CAJ | 학술논문

目的：以简化生产工艺、提高发酵型安梨果酒品质为出发点,对发酵工艺进行优化及对发酵用菌株进行筛选。方法通过不同榨汁方式、添加酶制剂及抗氧化剂对安梨汁进行预处理,以发酵周期、残糖、酒精转化率、透光率、酒体品质等为考察指标,研究不同预处理方法及发酵条件对安梨酒的影响。结果在制汁过程添加0.015%的D-异抗坏血酸钠可有效防止果汁褐变。用清汁发酵生产安梨果酒在酒体澄清度方面优于果浆发酵。发酵过程加入果酒专用酶制剂,可使发酵周期缩短1 d,酒精转化率提高2.32%,透光率提高4%。通过不同菌株在不同温度下发酵试验,确定酵23＃为发酵安梨酒最佳菌株,发酵温度为25℃。结论以上研究为开发安梨资源开辟了新途径,为安梨的加工利用提供技术参考。
목적：이간화생산공예、제고발효형안리과주품질위출발점,대발효공예진행우화급대발효용균주진행사선。방법통과불동자즙방식、첨가매제제급항양화제대안리즙진행예처리,이발효주기、잔당、주정전화솔、투광솔、주체품질등위고찰지표,연구불동예처리방법급발효조건대안리주적영향。결과재제즙과정첨가0.015%적D-이항배혈산납가유효방지과즙갈변。용청즙발효생산안리과주재주체징청도방면우우과장발효。발효과정가입과주전용매제제,가사발효주기축단1 d,주정전화솔제고2.32%,투광솔제고4%。통과불동균주재불동온도하발효시험,학정효23＃위발효안리주최가균주,발효온도위25℃。결론이상연구위개발안리자원개벽료신도경,위안리적가공이용제공기술삼고。
Objective Fermentation technology of sour pear perry was optimized and its strains were screened to simplify the production and improve the quality.Methods The juice of sour pear was preprocessed through different squeezing ways, enzyme addition and antioxidants addition; the influence of different pretreatment methods and fermentation conditions on sour pear perry were studied according to the indexes of fermentation period, residual sugar, alcohol conversion rate, light transmittance and perry quality. Results Sour pearperry was produced through fermentation technology; the juice of sour pear was added with 0.015% of sodiumD-isoascorbate for effective prevention from oxidized browning. The clarity of sour pear perry from clear fruit juice fermentation is better than that direct fruit paste fermentation. The fruit juice was directly added with enzyme preparation during fermentation, the period could be shortened for 1 d. Alcohol conversion rate increased 2.32% and transmittance 4%. Different yeast strains were tested in different temperature, and the yeast 23# was confirmed the best strain for sour pear perry, the fermentation temperature was at 25℃.Conclusion The research opened a new way for the development of sour pear and provided the technical reference for the producing of sour pear.