摘要
为提高南疆红枣利用率,课题以南疆骏枣为原料,采用原料酶解预处理技术,并结合半固态发酵工艺,研究并建立了红枣白兰地的最佳生产工艺。试验结果表明原料处理最佳酶解条件为:在果胶酶和纤维素酶混合质量比为1∶3,添加量为0.75 g/kg,在pH为3.5,50℃条件下酶解3 h,红枣可溶性固形物含量最高;红枣白兰地最优生产工艺为发酵过程中接种SY型葡萄酒酵母0.3 g/kg,红枣料水质量比为1∶7,发酵温度为24℃,发酵时间为15 d,蒸馏出的白兰地产品酒精度为45%vol,所得产品具有枣香浓郁、口感醇厚,色泽清亮,风味独特等特点。
In order to improve the utilization of jujubes in Southern Xinjiang region, the project takes the Jun jujube as raw experimental material. Combining the semi-state fermentation technology, the technology of raw enzyme pre-treatment is applied on the raw material process of jujube brandy in order to establish the best processing technology of jujube brandy. The experimental results show that the best hydrolysis conditions of raw jujubes are as followings： the mixture ratio between pectinase and cellulose is 1∶3, the dosage is 0.75 g/kg, the p H is 3.5 and the enzyme time lasts 4 h under the temperature of 55 ℃. Under such conditions, the content of soluble solids in jujube reaches the highest. The best production process of jujube brandy lie in that the wine dedicated SY is 0.3 g/kg, the ratio between jujube and water is 1∶7, the fermentation temperature is 24 ℃ and the fermentation time lasts 15 d, then it can obtain such jujube brandy product with the alcohol content 42% vol after distillation. Products of this alcohol content are of mellow taste, clear and transparent color and unique fl avor characteristics.Southern Xinjiang; jujube brandy; semi-state fermentation; compound enzymatic
出处
《食品工业》
北大核心
2015年第3期41-45,共5页
The Food Industry
基金
国家大学生创新创业训练项目“红枣白兰地产品开发技术研究”(201210757053)
新疆建设兵团工业科技攻关项目“南疆红枣发酵系列产品开发关键技术研究”(2012BA008),“特色果蔬加工专用直投式发酵剂开发与中试(2014BA026)”
关键词
南疆
红枣白兰地
半固态发酵
复合酶解
Southern Xinjiang
jujube brandy
semi-state fermentation
compound enzymatic
