摘要
将新鲜山楂果制成山楂汁,对澄清果汁的影响因素果胶酶用量和酶解时间进行单因素试验,结果最佳果胶酶浓度为1.0～3.0u/mL,最佳酶解时间为2h。运用正交试验再对酶解中的酶量、酶解时间、酶解温度对出汁率的影响进行了研究,得出最佳条件为果胶酶添加量为0.033%,酶解时间为2h,酶解温度为50℃。将制成的山楂汁和黑莓汁配成复合果汁,再进行发酵,并对发酵过程中的酵母添加量、发酵温度、发酵时间进行正交试验,得出最佳发酵条件为酵母量200mg/L,前发酵时间9d,温度25℃,并得到最高酒精度为12.16%。
The production conditions of wine made from blackberry and haw thorn fruit were investigated in this paper. The effects of the concentration of pectinase and hydrolysis time on juice clarification were first studied. The results showed that the optimal concentration of pectinase and hydrolysis time were 1.0-3.0 u/ml and 2 h, respectively. The optimal conditions of extracting juice were obtained by orthogonal experiment as followed： the concentration ofpectinase 0.033%, hydrolysis time 2 h and the temperature 50℃. The optimum fermentation conditions were as follows： inoculum of yeast 200 mg/L, fermentation time 9 d and the temperature 25℃. Under these condition, the content of alcohol reached 12.16%.
出处
《中国酿造》
CAS
北大核心
2009年第12期149-152,共4页
China Brewing
关键词
黑莓汁
山楂汁
酶解
发酵
果酒
blackberry juice
hawthorn juice
hydrolysis
fermentation
wine
