酿酒曲对柑橘梨汁复合酒发酵工艺的影响.PDFVIP

中国农学通报 2010,26(17):112-114 Chinese Agricultural Science Bulletin 酿酒曲对柑橘梨汁复合酒发酵工艺的影响 熊海燕，鄢黎平，孔 莉，王金霞，张梦竹，翁姗姗 （武汉软件工程职业学院环境与生化工程系，武汉430205） 摘 要：以新鲜柑橘、梨为原料，葡萄酒酵母为发酵菌种，添加不同含量的酿酒曲到柑橘梨汁混合液中进行水 解发酵试验。试验过程为：先添加酿酒曲到发酵液中（510 mL 梨汁与90 mL柑橘汁混合），再按25 mg/kg 的量向每瓶加入果胶酶辅助水解，静置6 h 后，按20%的比例加白砂糖，巴氏杀菌，接种量5% ，发酵pH 4.0 ，温度26℃，试验结果表明：酿酒曲具有提高果汁出汁率，从而提高酒精度的作用；适当提高酿酒曲含 量有利于果汁含糖量的快速降解，可获得较高浓度的酒精。 关键词：酿酒曲；柑橘；梨；复合发酵；影响 中图分类号：TS262.7 文献标志码：A 论文编号：2010-0735 The Influence of Distiller ’s Yeast on Fruit Wine by Mixed Fermentation of Orange and Pear Juice Xiong Haiyan, Yan Liping, Kong Li, Wang Jinxia,Zhang Mengzhu, Weng Shanshan (Environment Biochemistry Department, Wuhan Vocational College of Software and Engineering, Wuhan 430205 ) Abstract: Use orange and pear as material, saccharomyces cerevisiae as starter, adding different content distiller ’s yeast to the mixed fermentation of orange and pear Juice in this experiment. The procedure was follow: first, the distiller ’s yeast was added to the mixed fermentation (510 mL pear juice and 90 mL orange juice), and then 25 mg/kg pectase was added, 6 hour was kept, granulated sugar was added to the mixed fermentation as 20% amount, pasteurization, inoculating amount was 5%, pH was 4.0, temperature was 26 ℃. The experiments suggested that the distiller ’s yeast can raise the rate of fruit juice and the alcohol content ; The appropriate content of distiller ’s yeast is helpful in the rapid degradation of fruit juice and gain higher thickness alcohol. Key words: distiller ’s yeast;orange; pear; complex fermentation; influence 0 引言 止咳、退热、降火、清心、解疮毒和酒毒之功效，常食可 随着人们绿色、天然、健康、时尚、享受意识的提高， 补充人体的营养。将柑橘