摘要
以香蕉和草莓为原料,选用ZHK-I葡萄酒酵母作为发酵菌种进行发酵酿造香蕉和草莓复合果酒,对香蕉护色、原汁配比、发酵工艺及果酒澄清等工艺进行研究,确定最佳加工工艺参数。结果表明:香蕉果肉的护色方法是热烫后按香蕉重量的0.5%加入比例为2∶1的柠檬酸和Vc混合打浆;香蕉汁、草莓汁最佳混合体积比为1∶1;酒精发酵的最优条件为发酵温度32℃、pH3.8、糖度18%、接种量8%;壳聚糖添加量为0.08%时,澄清效果较佳,透光率可达93.2%。
Using ZHK-1 wine yeast （Saccharomyces cerevisiae） as strains,compound wine of banana and strawberry was produced by fermentation.The protecting color technology,ratio of materials,alcohol fermentation and wine clarification technology were studied.The results showed the best means of protecting color were to treate it with hot water,according to the banana weight ratio of 0.5% adding the citric acid and Vc with the ratio of 2∶1.The best ratio of banana juice-strawberry juice was 1∶1.The best technological parameters of alcohol fermentation were temperature 32℃,pH 3.8,sugar content 18%,amount of yeast 8%.When the amount of chitosan was 0.08%,the effect of clarification was good,transparency reached to 93.2%.
出处
《广东农业科学》
CAS
CSCD
北大核心
2010年第8期159-160,共2页
Guangdong Agricultural Sciences
基金
国家科技支撑计划项目(2006BAJ04A04-06)
广东省高等学校人才引进专项资金
关键词
香蕉
草莓
复合果酒
护色
酒精发酵
澄清
banana
strawberry
compound fruit wine
protecting color
alcohol fermentation
clarification
