木瓜酒中微生物控制的研究

Study on Microbial Control in Papaya Wine

目的:为了提高木瓜酒的稳定性,改善木瓜酒的品质,防止微生物在酒中引起酸败。方法:以木瓜汁为原料,用碳酸钙对木瓜汁进行降酸,以无菌处理的为实验组,未无菌处理的为对照组,从微生物污染途径和木瓜酒存储条件对木瓜酒中的微生物进行控制。利用二氧化硫对发酵过程中各酿造用具进行杀菌,对比不杀菌处理发酵组微生物数量。同时设计单因素实验和正交实验研究不同pH、温度和二氧化硫浓度对木瓜酒存储中微生物的影响。结果:实验表明,经过无菌操作的木瓜酒在各阶段的微生物数量都明显低于未经过无菌操作组的,pH 35℃时,木瓜酒不稳定;≥40 mg/L的二氧化硫浓度(游离硫)对微生物的抑制效果较明显;正交实验表明,对微生物影响效果从大到小排序为SO2浓度 > 温度 > pH,最佳的条件组合为:25℃,50 mg/L SO2和pH 3.5。结论:对酿造用具进行严格无菌操作,虽然不能完全阻断微生物污染来源,但是可以在实际生产中有效降低微生物数量。对微生物的三个影响因素中,SO2浓度造成的影响最大,其次是温度,控制木瓜酒中微生物最佳的组合条件为25℃,50 mg/L SO2和pH 3.5。

Objective: In order to improve the stability of papaya wine, improve the quality of papaya wine, and prevent microorgan-isms from causing rancidity in the wine. Method: Taking papaya juice as raw material, calcium carbonate was used to reduce the acid of papaya juice, and the sterile treatment was taken as the experimental group and the non-sterile treatment was used as the control group, and the microorganisms in papaya wine were controlled from the microbial pollution pathway and the storage conditions of papaya wine. Sulfur dioxide was used to sterilize each brewing apparatus in the fermentation process, and the number of microorganisms in the fermentation group was compared with the non-sterile treatment. At the same time, one-way experiments and orthogonal experiments were designed to study the effects of different pH, temperature and sulfur dioxide concentration on microorganisms in papaya wine storage. Results: The experiment showed that the number of microorganisms in the sterile operation of papaya wine at each stage was significantly lower than that of the non-sterile operation group, and the activity of microorganisms was significantly reduced when the pH 35˚C, the papaya wine was unstable;the sulfur dioxide concentration (free sulfur) of ≥ 40 mg/L was more obviously inhibited on microorganisms;orthogonal experiments showed that the effect on microorganisms was ordered from large to small as SO2 concentration > temperature > pH, and the optimal combination of conditions was: 25˚C, 50 mg/L SO2 and pH 3.5. Conclusion: Strict aseptic operation of brewing utensils, although it can not completely block the source of microbial contamination, can effectively reduce the number of microorganisms in actual production. Among the three influencing factors on microorganisms, SO2 concentration had the greatest impact, followed by temperature, and the optimal combination conditions for controlling microorganisms in papaya wine were 25˚C, 50 mg/L SO2 and pH 3.5.