辣椒发酵酒的工艺研究

Study on the Technology of Chili Pepper Fermentation Wine

[目的]研究辣椒发酵酒的配方及工艺。[方法]以干辣椒作为试验材料,添加适量的白砂糖和营养物质经酵母作用自然发酵,再经过滤、后酵、澄清、调配、杀菌等工序制得辣椒发酵酒。[结果]其最佳条件为干酵母接种量0.9g/L,发酵温度28℃,自然pH4.8,发酵周期9d。[结论]辣椒发酵酒口感风味佳,是一种值得开发的具有提神功能的发酵酒。

[ Objective ] The aim was to research the recipe and process of the fermented wine by Dry Chili peppers. [ Method ] With the dry Chili peppers as the tested materials, the sugar and the nutritive material were added for fermentation by active yeast. The filtration, secondary fermentation, clarification,blending and sterilization ere were foUowed. [ Result ] The best technical conditions were summed up as follows ： the optimal conditions for dry yeast 0.9 g/L quantity, 22 degrees Celsius, pH 4.8, fermentation period 9 d. [ Conclusion ] The flavor and taste of dry Chili peppers fermentation wine were well and it was a kind of refreshing function wine.