菠萝酒酿造工艺研究-中国管理科学.PDFVIP

※生物工程 食品科学 2010, Vol. 31, No. 19 259 1,2 2 1, 2,3, 陈文学 ，胡月英 ，林俊芳 * ，李从发 * (1.华南农业大学食品学院，广东 广州 510640 ；2.海南大学食品学院，海南 海口 570028 ； 3. 中国热带农业科学院，海南 儋州 571737) 以菠萝为主要原料，研究菠萝酒的酿造工艺，测试活性干酵母D254 在菠萝酒发酵过程中酒精体积分数、 总糖及密度的变化，并采用二次回归通用旋转组合设计进行发酵工艺的主要参数优化。优化结果表明，D254 的最 佳发酵方案为：糖含量 219.8g/L 、pH3.5 、温度 19.8℃，感官评分为91.5 。 菠萝酒；活性干酵母；性能测试；二次通用旋转组合试验设计 Optimizing the Brewing Technology of Pineapple Wine 1,2 2 1, 2,3, CHEN Wen-xue ，HU Yue-ying ，LIN Jun-fang *，LI Cong-fa * (1. College of Food Science and Technology, South China Agricultural University, Guangzhou 510640, China； 2. College of Food Science and Technology, Hainan University, Haikou 570028, China； 3. Chinese Academy of Tropical Agricultural Sciences, Danzhou 571737, China) Abstract：The production technology of pineapple wine using active dry yeast D254 as the fermentation starter was optimized by quadratic general rotary unitized design. The changes of alcohol concentration, total sugar content and density were tested during 17-day fermentation. The optimal conditions for the fermentation of active dry yeast D254 were: initial sugar content 219.8 g/L; pH 3.5; and fermentation temperature 19.8 ℃ and that the maximum sensory score of pineapple wine under these conditions was up to 91.5. Key words ：pineapple wine ；active dry yeast ；fermentation performance testing；quadratic general rotary unitized design 中图分类号：TS261.42 文献标识码：A 文章编号：1002-6630(2010)19-0259-04 菠萝(Ananas comosus [L.] Merr.)学名凤梨，又名王