加强型刺梨酒的生产

Enhenced Processing of Thorn Pear Wine

刺梨是营养非常丰富的野生水果。以刺梨鲜果为原料,经清洗、破碎、发酵、调整、贮存、分离、冷冻、过滤制成刺梨酒。刺梨酒是一种滋补健身的饮料酒,含有18种人体所需氨基酸、8种矿物质,对人体生理功能有调节作用。主要工艺要点:1.破碎后的刺梨汁和刺梨渣的混合物中加入SO2,防止果汁腐败,添加量为10mg/L;果胶酶的添加量为2g/100L;2.发酵过程加入二氧化硫30mg/L,然后加入5%～10%的人工培养酵母液,控制发酵温度在15～18℃之间。(孙悟)

Thorn pear is a wild fruit of high nutrition value.Fresh thorn pear was used as raw materials to produce thorn pear wine through washing,grinding,fermentation,blending,storage,separation,freezing and filtration.The wine was a beverage wine in posses-sion of health functions because it contained18kinds of amino acids and8mineral substances,which could adjust physiological func-tions of human being.The main technical points of the wine covered:1.addition of SO 2 in thorn pear juice and thorn pear dreg mix-ure after grinding to prevent the corruption of the juice with the addition quantity as10mg /L,and the addition quantity of pectase was2g /100L;2.addition of30mg /L SO 2 during fermentation and addition of5%～10%man-cultured yeast liquid and fermentation temperature controlled between15～18℃.(Tran.by YUE Yang)