湘西野生刺梨果酒加工工艺优化.PDFVIP

16 2012, Vol.33, No.24 食品科学 ※工艺技术 黄 诚， 尹 红 (吉首大学食品科学研究所，湖南 吉首 416000) 摘 要：以湖南湘西地区野生刺梨为原料，对刺梨酒酿造中果汁护色、超声波辅助酶解浸提和发酵工艺条件进行优 化。单因素和正交试验结果表明，刺梨最佳护色条件是用质量分数0.1% VC与0.2%柠檬酸复合液浸泡20min ；超声 波辅助复合酶浸提果汁最佳条件为果胶酶与纤维素酶两种复合酶总量为0.15%、配比为1:2、酶解温度50℃、酶解时 间40min 、酶解pH4.5 ；果酒发酵最佳工艺为接种3%活化干酵母条件下、发酵初始糖度18°Bx 、初始pH4.5 ，于28 ℃ 条件下保温10d，酒体浓郁清香，色泽棕红透明，风格突出。 ：刺梨；复合酶；果酒加工工艺 Optimization of Juice Production and Fruit Wine Fermentation from Rosa roxburghii Tratt Fruits Wildly Grown in Western Hunan HUANG Cheng ，YIN Hong (Institute of Food Science, Jishou University, Jishou 416000, China) Abstract ：The present study aimed to optimize juice production and fruit wine fermentation from Rosa roxburghii Tratt fruits wildly grown in western Hunan by one-factor-at-a-time and orthogonal array design. The optimum conditions for juice color protection were found to be immersion in a solution containing 0.1% VC and 0.2% citric acid for 20 min, and the optimum conditions for the ultrasonic-assisted enzymatic extraction of fruit juice were found to be enzymatic hydrolysis with pectinase and cellulase (1:2) at a total level of 0.15% at 50 ℃ and pH 4.5 for 40 min. The optimum fermentation conditions for fruit wine were found to be fermentation with 0.3% active dry yeast at 28 ℃ and initial pH 4.5 for 10 d with an initial sugar degree of 18 °Bx. The produced fruit wine had a delicate fragrance, a full-bodied taste, a transparent brownish red color and an outstanding style. Key words Rosa roxburghii ： Tratt ；multi-enzyme complex ；fruit wine ；production process 中图分类号：TS262.7 文献标识码：A 文章编号：1002-6630(2012)24-0016-05 刺梨属蔷薇科蔷薇属，野