超高压酶解工艺条件对瓢儿酒品质的影响

Effect of ultrahigh voltage enzymolysis conditions on the quality of pineberry wine

以瓢儿为原料,对瓢儿酒加工关键技术进行研究,将超高压酶解和灭酶技术引入瓢儿酒的生产工艺,确定超高压酶解的最佳工艺条件为:果胶酶添加量0.03%,酶解压力160 MPa,酶解时间2.5 h,酶解温度40℃。在此条件下,瓢儿汁的透光率为53.27%,维生素C(VC)和总酚保留率分别为93.82%和85.01%,以此瓢儿汁为原料酿酒,最终产品中VC和总酚含量的保存率分别为84.86%和76.24%。

Using the pineberry as raw material, the key technology of the pineberry wine processing was researched. Ultrahigh voltage （UHV） enzy- molysis and the enzyme inactivated technology was introduced into the processing of the pineberry wine, the optimum conditions ofUHV enzymoly- sis were determined as followed： pectinase 0.03%, enzymolysis pressure 160 MPa, enzymolysis time 2.5 h, temperature 40 %. Under the conditions, the transmittance of pineberry juice was 53.27%, and the retention rate of VC and total phenol was 93.82% and 85.01%. Using pineberry juice as raw materia to produce wine, the retention rate of VC and total phenol of the wine product was 84.86% and 76.24%, respectively.