摘要
以猕猴桃和百香果为原料,通过优化猕猴桃汁与百香果汁质量比、酵母接种量和发酵温度3个因素,研发猕猴桃百香果复合果酒。在单因素试验基础上,利用正交试验考察不同配方参数对感官得分和VC含量的影响,并采用综合平衡法优化猕猴桃百香果酒工艺最优方案为猕猴桃汁与百香果汁质量比3∶1,酵母接种量0.04%,发酵温度25℃。
In this study,kiwifruit and passion fruit were used as the main raw materials to develop a compound wine. The mass ratio of kiwifruit and passion fruit juices,yeast inoculation amount and fermentation temperature were optimized. Based on the results of a single factor experiment,an orthogonal experiment was performed,and the effects of different formula parameters on the sensory characteristics and VCcontent of the compound wine were investigated. The production conditions of kiwifruit and passion fruit wine were optimized using the comprehensive balance method as follows:the mass ratio of kiwifruit juice to passion fruit juice was 3∶1,yeast inoculation amount was 0.04%,and fermentation temperature was 25 ℃.
作者
鲁云风
张四普
牛佳佳
唐存多
杨永峰
江建荣
LU Yun-feng;ZHANG Si-pu;NIU Jia-jia;TANG Cun-duo;YANG Yong-feng;JIANG Jian-rong(College of Life Sciences and Agricultural Engineering,Nanyang Normal University,Nanyang 473061,Henan,China;Horticulture Institute of Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;Henan Funiushan Biotechnology Co.,Ltd.,Nanyang 474350,Henan,China;Agricultural Technology Center of Neixiang County,Nanyang 474350,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第1期105-109,共5页
Food Research and Development
基金
河南省大宗水果产业技术体系(S2014-11-G04)
2020年度南阳师范学院STP项目(优质猕猴桃酿酒酵母的选育及发酵条件优化)。
关键词
果酒
猕猴桃
百香果
混菌发酵
综合平衡法
fruit wine
kiwifruit
passion fruit
mixed culture
comprehensive balance method
