食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
3期
67-71
,共5页
杨梅%果酒%发酵%工艺
楊梅%果酒%髮酵%工藝
양매%과주%발효%공예
red bayberry wine%fermentation%technology
探讨以葡萄酒活性干酵母为菌种，涪陵地产新鲜杨梅全汁为主要原料，采用液态深层发酵技术开发研制杨梅保健酒发酵工艺，通过单因素试验对杨梅果酒果胶酶添加量、酵母接种量、糖度、偏重亚硫酸钾添加量、发酵温度等进行研究，再采用正交试验优选出杨梅保健果酒发酵的最佳工艺参数。鲜杨梅不经漂烫直接榨汁时添加果胶酶40 mg/L，过滤得原汁，用安琪葡萄酒高活性干酵母进行活化、扩培制成酒母。杨梅保健果酒发酵的最佳工艺参数：酵母菌液接种量为5%，偏重亚硫酸钾150 mg/L，糖度180 g/L，发酵温度为27℃。
探討以葡萄酒活性榦酵母為菌種，涪陵地產新鮮楊梅全汁為主要原料，採用液態深層髮酵技術開髮研製楊梅保健酒髮酵工藝，通過單因素試驗對楊梅果酒果膠酶添加量、酵母接種量、糖度、偏重亞硫痠鉀添加量、髮酵溫度等進行研究，再採用正交試驗優選齣楊梅保健果酒髮酵的最佳工藝參數。鮮楊梅不經漂燙直接榨汁時添加果膠酶40 mg/L，過濾得原汁，用安琪葡萄酒高活性榦酵母進行活化、擴培製成酒母。楊梅保健果酒髮酵的最佳工藝參數：酵母菌液接種量為5%，偏重亞硫痠鉀150 mg/L，糖度180 g/L，髮酵溫度為27℃。
탐토이포도주활성간효모위균충，부릉지산신선양매전즙위주요원료，채용액태심층발효기술개발연제양매보건주발효공예，통과단인소시험대양매과주과효매첨가량、효모접충량、당도、편중아류산갑첨가량、발효온도등진행연구，재채용정교시험우선출양매보건과주발효적최가공예삼수。선양매불경표탕직접자즙시첨가과효매40 mg/L，과려득원즙，용안기포도주고활성간효모진행활화、확배제성주모。양매보건과주발효적최가공예삼수：효모균액접충량위5%，편중아류산갑150 mg/L，당도180 g/L，발효온도위27℃。
To investigate the strain to wine active dry yeast , Fuling estate fresh red bayberry juice as the main raw material, the liquid fermentation technology developed fermentation waxberry wine with, through the single factor experiment, the amount of red bayberry wine pectinase yeast inoculation quantity, sugar, potassium metabisulfite addition, fermentation temperature were studied. Then, the optimum process parameters by orthogonal test optimum health wine fermentation. Fresh red bayberry without blanching adding pectinase 40 mg/L direct juice, filtered juice, with the angel Wine high active dry yeast, yeast spread cultivation is activated. The best process parameters of bayberry health wine fermentation:liquid yeast inoculation amount 5%, potassium metabisulfite 150 mg/L, sugar 180 g/L, fermentation temperature 27℃.
