摘要
本研究以白火龙果为原料进行带皮果酒发酵,经单因素和正交试验优化,得到最佳工艺条件为:料液比1∶1,初始含糖量26%,酵母接种量0.6 g·L^-1,发酵温度28℃。在此工艺条件下,白火龙果带皮发酵果酒的酒精度为13.4%,花色苷含量为0.0185 mg·mL^-1,果酒外观、香气、风味口感最佳。
Using white pitaya as the raw material,the fermentation technology of fruit wine was studied.On the basis of single factor test and orthogonal experiment,a comprehensive set of experimental data to determine optimum:material-liquid ratio was 1∶1,initial sugar degree was 26%,yeast inoculation quantity was 0.6 g·L^-1 and the fermentation temperature was 28℃.The alcohol content of the fruit wine was 13.4%,the anthocyanin content was 0.0185 mg·mL^-1.The appearance aroma,flavor and taste were the best.
作者
林丽丽
张怡睿
罗湘
Lin Lili;Zhang Yirui;Luo Xiang(School of Pharmacy,Guangxi University of Traditional Chinese Medicine,Nanning 530200,China)
出处
《现代食品》
2020年第15期77-81,共5页
Modern Food
基金
广西中医药大学2017年度校级教育教学研究与改革项目“基于互联网+社团模式的高校大学生创新创业能力培养的改革与研究”(编号:2017C72)
2018年广西壮族自治区级大学生创新创业训练课题“以火龙果皮为主要原料的复合型果酒工艺研究”(编号:201810600049)。
关键词
白火龙果
果酒
工艺
White pitaya
Fruit wine
Process
