甘草柚子酒发酵工艺优化

Development of the Fermentation Process of Licorice Pomelo Wine

以甘草与柚子为主要原料,研究甘草柚子酒的发酵工艺.首先确定柚子汁:甘草液=2:1(m L/mL)时甘草柚子酒的感官品质较好.采用单因素试验研究了不同初始糖度、发酵时间、发酵温度、pH值、酵母接种量对甘草柚子酒感官品质的影响.用四因素三水平正交试验对甘草柚子酒发酵工艺进一步优化.结果表明:初始糖度为18°Bx,发酵时间为7 d,发酵温度为22℃,初始pH值为3. 6,酵母接种量为0. 04%条件下可得到品质优良的甘草柚子酒.用β-环状糊精对甘草柚子酒脱苦,其最佳添加量为0. 8%,得到了淡黄明亮,酒香浓烈,清爽润滑,健胃益气,消痰止咳,清热功能的甘草柚子酒.

Pomelo and licorice were used as the raw materials to prepare licorice pomelo wine. Firstly, the optimal ratio of pomelo juice to licorice liquid was determined as 2:1 by evaluating sensory quality of wine. Five parameters including initial sugar content, fermentation time, fermentation temperature, initial pH and inoculation amount were optimized using single factor investigation for the sensory evaluation. The optimize process parameters of licorice pomelo wine were determined by using orthogonal experiment of 4 factors and 3 levels. The results showed that the sensory quality of wine is determined by 4 factors: initial sugar content, fermentation time, initial pH and inoculation amount. In the initial sugar content 18° Bx, pH3. 6, inoculation amount of 0. 04%, 22 ℃ fermentation for 7 d, the best taste and flavor of licorice pomelo wine was obtained after debitting by 0. 8%β-cyclodextrin.