红心火龙果酒发酵工艺技术研究

Research on Fermentation Technology of Red-Fleshed Pitaya Wine

目的:以红心火龙果为原料,采用复合菌种发酵技术加工特色风味果酒。方法:参照单因素试验结果,通过响应面试验设计,以感官评分为响应面值,优化复合菌种发酵生产火龙果酒工艺。结果:最优工艺为先接种PRELUDE与凝结芽孢杆菌组成的混合菌种,间隔2 d再接种RB2;前2个菌种按10:1组成混合菌,然后与RB2按2.11:1比例接种,初始糖度为24.35°Bx。通过验证,该条件下生产的酒色泽深红浓郁,香气馥郁饱满,口感酸甜适中,酒香醇厚。结论:研究结果可为火龙果及果酒的加工提供理论支撑。

Objective:Red-fleshed pitaya was used as raw material to process characteristic flavor fruit wine by composite strain fermentation technology.Methods:According to the results of single factor test,the response surface test was designed to optimize the fermentation process of pitaya wine by using the sensory score as response value.Result:For determining the optimal conditions for combined fermentation,PRELUDE and Bacillus coagulans were inoculated first,followed by inoculation of RB2 after two days.The ratio between the yeasts was 2.11:1 and the initial sugar content was 24.35°Bx.The wine produced under these conditions had a deep red color,rich and full aroma,and mellow taste.Conclusion:The results can provide theoretical support for the processing of pitaya and fruit wine.