摘要
以新鲜咖啡果肉为原料,通过正交实验及响应面分析,对其果酒酿造过程的前处理工艺及发酵工艺进行优化。结果表明:前处理最优条件:纤维素酶添加量0.1%,35℃酶解3 h,此时可溶性固形物含量变化可达1.7%;咖啡果果酒酿造最优工艺条件为:酵母接种量7.5%,发酵温度29℃,初始糖度22%,发酵7 d,在此条件下酒精度可达10.8%。酿制的咖啡果果酒呈深琥珀色,咖啡果香浓郁,滋味纯正且咖啡因的含量为34.3 mg/L。
Coffee pulp was used as material.Orthogonal test and response surface as an approach were to optimize the conditions of pretreatment and fermentation process.The results showed that：the optimum pretreatment conditions were as follows：additive amount of cellulase as 1% , enzymolysis temperature of 35 ℃ , hydrolysis time of 3 h, and the content of soluble solids change the most of 1.7% .The optimized fermentation conditions were as follows： inoculums size of yeast 7.5% , the sugar degree of fermentation 22% ,fermentation temperature 29 ℃, and the fermentation time for 7 d as well as the alcohol content about 10.8%.The coffee pulp fruit wine possessed amber,rich coffee flavor and clarity.The content of caffeine was 34.3 mg/L.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第10期194-199,共6页
Science and Technology of Food Industry
基金
云南省建立农科教相结合新型农业社会服务化体系试点云咖啡项目(2014NG004)
关键词
咖啡果肉
酶解
酿造
果酒
coffee pulp
enzyme hydrolysis
fermentation
wine
