文档介绍：菠萝蜜论文果酒加工工艺论文:发酵型菠萝蜜果酒加工工艺研究
摘要:以菠萝蜜为原料,采用液态发酵工艺酿造新型果酒。研究了发酵液的初始糖度和初始酸度、发酵时间和温度对菠萝蜜果酒发酵效果的影响,并通过正交试验优选出最佳的发酵条件为以高活性酿酒酵母为发酵菌种,接种量为5%,发酵前糖度20%,,于28℃发酵9 d,得到的菠萝蜜果酒整体质量最好。并对果酒的澄清工艺进行了研究,确定其理想的澄清方法为: g/l的琼脂;最终制得的菠萝蜜果酒具有良好的稳定性,属于半甜型低度酒,酒体色泽金黄,澄清透明;果香宜人;口感柔和、酸甜适宜;酒味具有典型性,风格良好。
关键词:菠萝蜜;发酵;果酒;澄清;稳定性
study on processing technology of fermented jackfruit wine
zhang ling,zhang zhong,lai zhi-cong,chen wen-jun
(college of chemistry and life science, guangdong university of petrochemical technology, maoming 525000, guangdong,china)
abstract: a kind of new fermented wine was developed by liquid state fermentation, using jackfruit as main material. the effects of initial sugar content, acidity, fermentation temperature and time on the quality of jackfruit wine were researched, and the optimum fermentation conditions were determined by orthogonal experimental method. the results indicated that using high-activity haromyces cerevisiae as fermenting microbe at 5% of inoculum amount, 20% of initial sugar content, ph as initial acidity, fermented at 28 ℃ for 9 days, the obtained jackfruit wine would be with the best characters. the ideal clarification conditions were determined as adding g/l of agar. the jackfruit wine made by this method belonged to semi-sweet and low-alcohol wine with good stability, golden color, high transparence, pleasing aroma, soft tast and excellent flavor.
key words: jackfruit; fermentation; fruit wine; clarification; stability
菠萝蜜,在我国被称为木菠萝、树菠萝、牛肚子果等[1],有关其起源的观点有多种[2],它是热带水果之一,在马来西亚叫nangka[3],在孟加拉国叫kathal[4],在世界其他地方叫jaca、jack、jakfruit、jackfruit、jacquiet等[1]。其营养丰富,可食部分达到80%~85%(果肉与果仁),享有“水果之王”的美称[5]。国外因其果蔬两用,可提供较高能量,将之称为“穷人的食物”[6]。近年来,菠萝蜜产业有了较快的发展,优良品种如泰国引进的红密树菠萝蜜等都在相继的开发,我国福建的下洋镇、海南雷州半岛农场等亦有较大的产量[7]。将菠萝蜜发酵制成果酒,可使菠萝蜜原有的风味和各种营养物质都能较好的保存。而发酵型果酒被誉为世界三大健康饮料之一,随着人们生活水平和健康意识的不断提高,消费者对果酒的需求将呈现持续快速增长的趋势。为了加快菠萝蜜果酒的产业化发展,提高农产品的附加值,将资源优势转变为经济优势,同时满足市场日益增长的消费需求,开发发酵型果酒有着深远的意义。
1材料与方法
,购于广东茂名市水果批发市场;高活性酿酒酵母,湖北安琪酵母股份有