胡萝卜果酒的酿造工艺研究

Study on the fermentation of carrot wine

研究了胡萝卜果酒的加工工艺及关键技术,采用正交试验方法优选出胡萝卜最佳酶解条件和果酒最佳发酵条件。结果表明,果胶酶酶解最佳条件为温度50℃、pH2.0、酶解时间60min、酶添加量0.02%;发酵最佳条件为温度24℃、pH3.0、糖度14%、接种量8%。

The paper studied how to produce better quality of carrot wine with an improved processing technics, and the optimum enzyme hydrolyze and fermented technical conditions were determined.The results showed that the optimum enzyme hydrolyzation conditions were ：temperature 50℃, pH 2, time 60 minute, enzyme0.02%, the optimum fermented conditions were： temperature 24℃, pH 3, the Bx 14%, inoculation 8%.