木瓜果酒加工工艺的研究

Research on Processing Technology of Chaenomeles Fruit Wine

木瓜果实富含有机酸、皂甙、维生素、胡萝卜素、氨基酸、果胶、黄酮类和钾、镁、钙、锌、铁、锰、磷等多种微量元素和营养物质,具有极高的食用和营养保健价值。果实破碎时加入0.1%果胶酶和按100mg/kg加入2%偏重亚硫酸钠溶液;添加蔗糖调整果汁含糖量为20%～22%,加柠檬酸调整总酸在0.6～0.8g/100mL;主发酵接种量为5%,18～22℃发酵3～4d,发酵至醪液中残糖1.0%以下,酒精度为9.5%～10.0%(v/v)时结束;后酵温度10℃,时间2～3周,至醪液残糖含量降至0.1%以下完毕。

Chaenomeles fruits containe abundant organic acids, saponin, vitamin, carotene, amino acids, pectin, flavone, and multiple trace elements and nutritional substances including K, Mg, Ca, Zn, Fe, Mn and P etc. Accordingly, it is of high edible value and health care value. Chaenomeles fruit wine was produced as follows: addition of 0.1 % pectase and 2 % (100 mg/kg) sodium bisulfite solution during fruit breaking, addition of cane sugar to regulate sugar content in juice to 20 %～22 %, addition of citric acid to regulate total acid content to 0.6～0.8 g/100 mL, 5 % inoculation quantity in chief fermentation, 3～4 d fermentation at 18～22 ℃ until residual sugar content decreased below 1.0 % and alcohol content reached to 9.5 %～10.0 %(v/v),2～3 weeks fermentation at 10 ℃ in late fermentation until residual sugar content in mash decreased below 0.1 %.