菠萝果酒发酵的工艺.docVIP

　 第25 卷第3 期 2006 年5 月 　　　　　　　 食品与生物技术学报 Journal of Food Science and Biotechnology 　　　　　　 Vol. 25 　No. 3 May 　2006 　文章编号:167321689 (2006) 0320098206 　　收稿日期:2005206210 ; 　修回日期:2005210228. 作者简介: 高兆建(19762) ,男,山东沂南人,讲师,食品生物技术博士研究生. 菠萝果酒发酵的工艺 高兆建 (徐州工程学院食品工程系,江苏徐州221008) 摘　要: 以菠萝全汁为原料,对菠萝果酒的加工工艺及影响菠萝果酒品质的关键性工艺参数进行 了研究。按照01025 %的比例向压榨后的果汁中添加果胶酶,并保温40 ℃作用2 h 后,采用正交 试验法优化发酵条件,结果显示:采用一次加糖法将糖质量浓度调至每100 mL 20 g ,添加柠檬酸 至p H 316 、添加偏重亚硫酸钾至质量浓度110 mg/ L 、主发酵温度22 ℃,发酵7 d ;后发酵温度16 ℃,发酵10 d ;10 ℃陈酿2～3 个月。采用明胶2丹宁复合澄清剂澄清处理,最后75 ℃,15 min 杀菌 后,得到果香浓郁、色泽金黄、澄清透明的优质菠萝果酒。 关键词: 菠萝酒;菠萝;发酵工艺 中图分类号: Q 815 文献标识码: A Studies on the Pineapple Wine Fermentation Technology GAO Zhao2jian (Xuzhou Engineering College ,Food Engineering Department , Xuzhou 221008 ,China) Abstract :The fermentation technology of pineapple wine wit h t he p ure pineapple juice and t he key technology parameter s which have effect on t he product quality were studied. The pineapple juice ext racted f rom t he pineapple was t reated wit h the 01 025 % pectinase for 2 h at 40 ℃. The optimum fermentation technology conditions were determined wit h the ort hogonal experiment analysis. The optimum fermentation condition were : adding 20 % sugar in one time ,cont rolling respectively , main fermentation temperature and back fermentation temperat ure at 22 ℃(for 7 d) and 16 ℃ (for 10 days ) and aging for 2～3 mont hs at 10 ℃. p H was adjusted wit h cit ric acid. The optimal quantity of K2 S2O3 of 110 mg/ L t he pineapple juice. The new fermentation pineapple wine was clarified wit h compound glutin2tannin chlarifying agent . Af ter sterilization at 75 ℃for 15 min , t he pineapple wine wit h f ull2bodied flavor , golden2yellow colour , high quality and good clarification level was obtained. Key words : Pineapple ; Pineapple ; Fermentation technology 　　菠萝亦俗称风梨、王梨、黄梨、草菠萝等,是世 界热带、亚热带特产水果之一。菠萝成熟时,其果 实含有丰富的有机酸、氨基酸、C、B 族维生素及Ca 、 P 等营养成分,具有很高的营养价值,并且气味芳 香,味道清甜,汁液丰富,是酿制果酒的好材料。由 于菠萝成熟后不易贮存,除部分以鲜果销售外,大 部分用于加工。当前,菠萝产品主要是传统加工品 菠萝罐头和菠萝果铺,品种单一,附加值