摘要
通过以菠萝为主发酵原料,采用安琪活性干酵母生产菠萝果酒。发酵过程中采用正交试验,优化工艺过程中的关键性因素,最终获得了一种色、香、味、外观俱佳的菠萝酒。并通过研究得出生产菠萝酒的最佳工艺条件:即以酒精度为评价指标的最佳发酵条件组合为:发酵温度24℃,干酵母接种量0.2 g/L,菠萝汁糖度24°Bé;以感官评价为指标的最佳发酵条件组合为:发酵温度22℃,干酵母接种量0.4 g/L,菠萝汁糖度20°Bé。
This study is adopting pineapple and the Angel active dry yeast to ferment pineapple wine production.During the fermentation process,several key factors were optimized by orthogonal test,and an excellent type of pineapple wine was prepared finally.The optimal conditions for the fermentation of pineapple wine were： fermentation temperature 24 ℃;yeast inoculation amount 0.2 g/L and pineapple juice brix 24 °Bé.Taking alcohol content as the evaluation target and sensory as the evaluation target,the best fermentation conditions were： temperature 22 ℃;yeast inoculation amount 0.4 g/L and pineapple juice brix 20 °Bé.
出处
《现代食品科技》
EI
CAS
2011年第9期1123-1126,1153,共5页
Modern Food Science and Technology
关键词
菠萝酒
发酵
正交试验
最佳发酵条件
pineapple wine
fermentation
the orthogonal test
the optimal conditions for the fermentation
