摘要
以梅州蜜柚为原料,经榨汁、酶解和脱苦等预处理,添加安琪葡萄酒果酒酵母SY进行发酵,制备蜜柚果酒。结果表明,在初始糖度20°Bx、酵母接种量30 mg/100 mL、初始pH 4.5、发酵时间4 d的条件下,可酿出酒精度为11.5%vol,淡黄色,均匀澄清,柚香和酒香协调的蜜柚果酒。
Meizhou honey pomelo,which was used as materials through juicing,hydrolysis with pectin enzymatic,debittering,fermentation with the yeast,was made into pomelo wine.The results showed that the optimum combinations for the technology were initial sugar content 20°Bx,yeast inoculums 30 mg/100 mL,initial pH 4.5,and fermentation time 4 d,respectively,by which a 11.5%vol honey pomelo wine,which was faint yellow,uniform clarifying,with full pomelo flavor and bouquet,could be obtained.
作者
高苏娟
李南薇
刘功良
白卫东
傅曼琼
艾连中
GAO Sujuan;LI Nanwei;LIU Gongliang;BAI Weidong;FU Manqiong;AI Lianzhong(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225;Dapu County Tongmei Industrial Co.,Ltd.,Meizhou 514299;School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093)
出处
《食品工业》
CAS
北大核心
2020年第7期26-29,共4页
The Food Industry
基金
广东省2019年省级农业科技创新及推广项目“农产品初级加工装备共性关键技术研发创新团队”(2019KJ101)
广东省省级农业科技特派员项目“岭南特色水果加工关键技术研究及示范”(粤科函社农字[2018]2136号)
大埔县通美实业有限公司蜜柚深加工项目(2018-441422-13-03-831228)。
关键词
梅州蜜柚
果酒
发酵
Meizhou honey pomelo
fruit wine
fermentation
