摘要
以菠萝全汁为原料,对菠萝果酒的加工工艺及影响菠萝果酒品质的关键性工艺参数进行了研究.按照0.025%的比例向压榨后的果汁中添加果胶酶,并保温40 ℃作用2 h后,采用正交试验法优化发酵条件,结果显示：采用一次加糖法将糖质量浓度调至每100 mL 20 g,添加柠檬酸至pH 3.6、添加偏重亚硫酸钾至质量浓度110 mg/L、主发酵温度22 ℃,发酵7 d;后发酵温度16 ℃,发酵10 d;10 ℃陈酿2～3个月.采用明胶-丹宁复合澄清剂澄清处理,最后75 ℃,15 min杀菌后,得到果香浓郁、色泽金黄、澄清透明的优质菠萝果酒.
The fermentation technology of pineapple wine with the pure pineapple juice and the key technology parameters which have effect on the product quality were studied. The pineapple juice extracted from the pineapple was treated with the 0. 025% pectinase for 2 h at 40℃. The optimum fermentation technology conditions were determined with the orthogonal experiment analysis. The optimum fermentation condition were. adding 20% sugar in one time,controlling respectively, main fermentation temperature and back fermentation temperature at 22 ℃ （for 7 d） and 16 ℃ （for 10 days ） and aging for 2～3 months at 10 ℃. pH was adjusted with citric acid. The optimal quantity of K2 S2 O3 of 110 mg/L the pineapple juice. The new fermentation pineapple wine was clarified with compound glutin-tannin chlarifying agent. After sterilization at 75℃ for 15 min, the pineapple wine with full-bodied flavor, golden-yellow colour, high quality and good clarification level was obtained.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第3期98-103,共6页
Journal of Food Science and Biotechnology
关键词
菠萝酒
菠萝
发酵工艺
Pineapple
Pineapple
Fermentation technology
