摘要
以梅浆:甘蔗汁=1∶1的混合浆为原料,研究了青梅甘蔗复合发酵酒(简称为梅酒)的关键加工工艺,具体包括:梅浆酶解条件、梅酒发酵工艺、梅酒澄清条件。结果表明,酶解的适宜条件为:酶解浓度251.5 mg/L,温度45℃,时间4 h;发酵条件为:菌种接种量5%,SO2添加量100 mg/L,初始pH3.2,发酵温度28℃;在明胶、皂土、壳聚糖3种澄清剂中,以皂土的澄清效果最佳,其最佳澄清条件为:添加量0.08 g/100 mL、温度25℃、处理10 h。
The critical processing technology of compound wine using compound juice of plum pulp and sugar cane juice （ 1 ： 1 ,w/w） as materials was studied, including enzymolysis technology on plum pulp, fermentation parameters and clarification technology of plum wine. The results showed that the optimal conditions for plum pulp were enzymatic concentration 251.5 mg/L,temperature 45℃, reaction time 4h. The optimalconditions for fermentation were inoculation amount 5% , SO2 addition 100mg/L, initial pH3.2,temperature 28℃. Bentonite is the best clarification agent for plum wine among gelatin, bentonite and chitosan. The optimal conditions for clarification were concentration 0.08g/100 mL, temperature 25 ℃ , reactiontimel0h.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期135-141,共7页
Food and Fermentation Industries
关键词
青梅
甘蔗
酶解
发酵工艺
澄清
plum, sugar cane, enzymolysis, fermentation, clarification
