发酵型梨果仙人掌酒的研制

Development of Fermented Cactus Pear Wine

以广东云浮郁南县优质成熟梨果仙人掌为原料,对发酵型梨果仙人掌果酒发酵工艺进行研究,通过正交试验及感官品评和理化指标检测,确定其生产工艺为:将梨果仙人掌破碎后,添加750mg/L的复合果胶酶进行酶解浸渍,酶解温度为11℃,时间12h,酶解完成后,添加混合菌酵母0.5g/L在13℃下进行发酵,7d后进行清汁分离,并按要求补加糖分后继续发酵,使其最终酒度在15%vol。最后经陈酿、澄清、冷冻、除菌过滤、包装后得到酒体丰满、晶莹剔透,呈橙黄色、口感纯正、醇厚甘甜的梨果仙人掌果酒。

Studied the fermentation process of the cactus pear wine with Guangdong high-quality mature green plum as raw material, by orthogonal test and sensory evaluation and physical and chemical indicators for testing, to determine their production process as follows：added 750 ppm compound pectinase for maceration after the break, the enzyme solution temperature is 11 ℃, time 12 h, and then added 500 ppm yeast for fermentation in the 13℃, separated after 7d, then added sugar as required for continueing to ferment, and the final alchol degree was about 15%. Finally, after blendingm, clarification, filtration, sterilizing and packaging, get a full-bodied cactus pear wine,crystal clear,pure taste,with orange yellow color, having a sweet taste.