番茄蜂蜜果酒的发酵工艺研究

Study on Fermentation Technology of Tomato and Honey Wine

本文选用新鲜的番茄为原料、蜂蜜作为碳源,发酵制作番茄蜂蜜果酒。通过单因素和正交试验,得到番茄蜂蜜果酒发酵的最佳工艺参数:初始糖浓度为20%,发酵时间7 d,初始pH 4.7,酵母接种量0.4 g/L,发酵温度26℃。该条件下得到的番茄蜂蜜果酒金黄澄清、酸甜可口,酒精度为9.0%、残留总糖为5.8 g/L、总酸为7.12 g/L,大肠菌群、致病菌均未检出,该结果达到了果酒生产的理化和卫生标准。

In this paper,fresh tomatoes and honey were used as raw materials to produce tomato and honey wine by fermentation.Through single factor and orthogonal experiments,the optimum fermentation parameters of tomato and honey wine were obtained,namely,fermentation time was 7 days,initial pH was 4.7,yeast inoculation was 0.4 g/L,fermentation temperature was 26℃.Under this condition,the wine was golden yellow,clear,sweet and sour.The alcoholicity was 9.0%,the total sugar was 5.8 g/L,and the total acid was 7.12 g/L.Coliforms and pathogenic bacteria were not detected,and the above results met the physical,chemical and health standards of fruit wine.