石榴酒发酵生产工艺及褐变研究
Study on the technology conditions of Pomegranate liquor fermentation and browning
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摘要: 以石榴为原料,生产石榴果酒,并对石榴酒褐变进行研究和控制。采用单因素和正交实验方案对石榴果酒发酵过程中的主要影响因子进行分析,最佳发酵工艺为:果胶酶添加量为40mg/kg,发酵温度为24℃,二氧化硫添加量50mg/kg,酵母接种量为5%。其中发酵温度的影响具有显著性。石榴酒的褐变原因主要是酶促褐变和非酶促褐变,其中氧化过程是主要因素。通过减少氧化褐变底物能有效抑制褐变,最佳澄清剂为硅藻土,用量为0.10%。所得石榴果酒澄清透明,酸甜适中,香味纯正,具有石榴水果的独特风味。Abstract: Pomegranate was used as raw material, production of pomegranate liquor, and studied and controlled the browning of pomegranate liquor.Adopted the single factor and the orthogonal test to analyze the main factors and decided the optimum technological parameters, the optimum technological parameters were:the amount of pectase was 40mg/kg, the fermentation temperature was 24℃, the amount of SO2 was 50mg/kg, the amount of yeast was 5%.The influent of the fermentation temperature wasd significant.The main reasons of Pomegranate liquor browning were the enzymatic browning and non enzymatic browning, wherein the oxidation process was the main factor.By reducing oxidative browning substrates can effectively inhibit the browning, the optimum clarifier was the 0.10% diatomite.The papaya wine produced under above conditions was clear, pure flavor, and full of unique papaya flavor.
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