摘要
以番木瓜为原料,研究了番木瓜果酒的最佳工艺条件。通过考察固液比、初始糖度、装瓶量、接种量、发酵时间对番木瓜果酒感官评价的影响,确定了各因素的适宜作用范围,并在此基础上设计正交试验,获得酿造番木瓜果酒的最佳工艺条件:固液比为1:1.5,装瓶量为91%,接种量为0.10%,发酵时间为6d。在此条件下制得番木瓜果酒金黄透明,香气浓郁,具有番木瓜的独特风味。
Using C. papaya as raw material, the optimal fermentation conditions of C. papaya wine were studied. The effects of solid-liquid ratio, initial sugar content, bottling volume, inoculum size and fermentation time on the sensory evaluation of C. papaya wine and their proper ranges were investigated respectively, based on which the orthogonal test was designed and the fermentation conditions of C. papaya wine were optimized. The results showed that the optimal fermentation conditions of C. papaya wine were： solid-liquid ratio 1：1.5, bottling volume 91%, inoculum size 0.10% and fermentation time 6 d. The C. papaya wine produced under above conditions was golden, transparent, and full of unique C. papaya flavour.
出处
《中国酿造》
CAS
北大核心
2010年第11期180-182,共3页
China Brewing
关键词
番木瓜
果酒
发酵
Carica papaya
fruit wine
fermentation
