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第 25 卷第 3 期食品与生物技术学报 Vol. 25 No. 3

2006 年 5 月 Journal of Food Science and Biotechnology May 2006
文章编号:1673 1689 (2006) 03 0098 06
菠萝果酒发酵的工艺
2 2 2 2 高兆建
2 (徐州工程学院食品工程系,江苏徐州 221008)
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 p H 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。
关键词: 菠萝酒;菠萝;发酵工艺
中图分类号: Q 815 文献标识码: A
Studies on the Pineapple Wine Fermentation Technology
GAO Zhao jian
(Xuzhou Engineering College ,Food Engineering Department , Xuzhou 221008 ,China)
Abstract :The fermentation technology of pineapple wine wit h t he pure pineapple juice and t he key
technology parameters which have effect on t he product quality were studied. The pineapple juice
extracted from t he pineapple was treated wit h the 0 025 % pectinase for 2 h at 40 ℃. The
optimum fermentation technology conditions were determined wit h the ort hogonal experiment
analysis. The optimum fermentation condition were : adding 20 % sugar in one time ,controlling
respectively , main fermentation temperature and back fermentation temperat ure at 22 ℃(for 7 d)
and 16 ℃(for 10 days ) and aging for 2~3 mont hs at 10 ℃. p H was adjusted