摘要
[目的]探讨固定化酵母发酵生产香蕉菠萝复合果酒的工艺条件。[方法]以成熟的香蕉和菠萝为原料,通过单因素试验研究香蕉菠萝不同原料配比对复合果酒品质的影响以及初始含糖量和发酵温度等因素对香蕉菠萝复合果酒酒度生成的影响,通过正交试验确定香蕉菠萝复合果酒的最佳发酵工艺条件。[结果]在固定化酵母发酵条件下,香蕉与菠萝原材料采用1∶1的配比发酵酿制复合果酒可使其品质最佳。极差分析可知,影响该复合果酒发酵工艺的因素依次为:初始含糖量>发酵温度>亚硫酸氢钠用量>发酵pH值。该产品最佳的发酵工艺条件为:初始含糖量30%,发酵温度25℃,亚硫酸氢钠用量80 mg/L,发酵pH值4.0。[结论]在最佳工艺条件下生产的复合果酒品质最佳,具有典型的香蕉、菠萝果酒风味。
[Objective] The study aimed to discuss the process conditions for producing the banana-pineapple compound fruit wine by immobilized yeast fermentation.[Method] With the matured banana and pineapple as the raw materials,the effects of different raw material ratio of banana and pineapple on the quality of the compound fruit wine and the effects of some factors such as the initial sugar content and the fermentation temperature on the formation of wine degrees in banana-pineapple compound fruit wine were studie...
出处
《安徽农业科学》
CAS
北大核心
2010年第36期20732-20734,20745,共4页
Journal of Anhui Agricultural Sciences
基金
广西教育厅科研项目(200708MS102)
关键词
香蕉
菠萝
复合果酒
固定化酵母
发酵
Banana
Pineapple
Compound wine
Immobilized yeast
Fermentation
