山茱萸酒发酵工艺研究.pdf

年 月 2009 6 食品开发 食食品研究与开发食品研究与开发食品研究与开发品研究与开发 第 卷第 期 30 6 85 山茱萸酒发酵工艺研究 刘丽丽，杜先锋* （安徽农业大学教育部、农业部茶叶生物化学与生物技术重点实验室，安徽合肥 230036） 摘 要：以山茱萸干果肉为原料，经葡萄酒高活性干酵母发酵生产山茱萸保健果酒，并采用无机陶瓷膜对产品进行 澄清过滤和杀菌；在正常发酵下，以保健果酒中马钱素和熊果酸两种功能性成分及一些理化指标为依据，确定山茱萸 酒发酵最佳工艺条件为：料液比1:10，酵母接种量0.2 %，温度20 ℃~25 ℃，果胶酶添加量0.02 %，SO2 添加量50 mg/L。 关键词：山茱萸；发酵；功能性成分 RESEARCH ON PROCESSING TECHNOLOGY OF FERMENTED CORNUS WINE * ， LIU Li－li DU Xian－feng （Key Laboratory of Tea Biochemistry Biotechnology, Ministry of Education Agriculture, Anhui Agricultural University, Hefei 230036, Anhui, China ） Abstract: Taken dried cornus fruit as a raw material, the hygienical cornus wine was fermented by the dry high -activity wine yeast. The product was filtrated by inorganic ceramic membrane filtration. Under normal fermentation, take two functional ingredients (the loganin and the ursolic acid) and some physics and chemistry target as the basis, the optimum conditions of ferment technology were: the ratio of material to water was 1:10, the inoculation quantity of yeast was 0.2 %, the temperature was 20 ℃-25 ℃, the addition of pectolase and SO2 was 0.02 and 50 mg/L respectively. Key words: cornus; alcohol; fermentation; functional ingredient