红枣格瓦斯发酵工艺研究

Study on Jujube Kvass Fermentation Process

[目的]优化红枣格瓦斯生产发酵工艺。[方法]试验以热风干制的骏枣为原料,以热浸提法和酶解浸提法进行枣汁的提取,并研究了酵母接种量、发酵温度、发酵时间对枣酒品质的影响,以枣酒中的可溶性固形物含量、酒精度、感官质量为评价指标,确定枣酒酿造的最佳工艺。[结果]通过对比得出热浸提法制得的枣汁品质优于酶解法制得的枣汁,并且其最优工艺为浸提时间2.0 h,浸提温度60℃,料水比1∶6 g/ml。确定了枣酒酿造的最佳工艺为酵母接种量0.2%,发酵温度26℃,发酵时间6 d。通过感官评价初步探索了红枣酒调配红枣格瓦斯的最佳配比为蜂蜜添加量为4%,由此得出最佳口感的红枣格瓦斯。[结论]研究可为红枣等外资源的利用开辟新的途径,同时可为红枣格瓦斯的生产提供参考依据。

[Objective] To optimize the fermentation process of jujube kvass.[Method] With hot air dried Jun jujube as experimental raw material,heat leaching and enzymolysis method were used to extract jujube juice.Effects of yeast inoculation quantity,fermentation temperature,time on quality of jujube wine were studied.With soluble solids,alcoholic strength,sensory quality as evaluation indicators,the optimum technique of jujube wine brewing was determined.[Result] Compared to the enzymatic conversion jujube,the quality of jujube juices which were extracted by using the heat extraction method is better.The optimum technique is extraction time 2.0 h,temperature 60 ℃,solid-liquid ratio 1∶6 g/ml.The optimum conditions for jujube wine brewing are yeast inoculation 0.2%,fermentation temperature 26 ℃,time 6 d.Through sensory evaluation,the optimum red jujube kvass was obtained with honey dosage 4%.[Conclusion] The study can provide a new way for utilization of red jujube,and reference basis for production of red jujube kvass.