摘要
对带皮香芽蕉酿造果酒的工艺进行初步探讨,结果表明:成熟度5级的香蕉单宁含量较低、总糖含量较高,从收得率和果酒风味的角度考虑适合酿造果酒;全果香蕉果浆酶解试验表明酶解时间2.5 h、酶解温度50℃、果胶酶X和纤维素酶用量分别为110 mg/L和600 mg/L时香蕉汁收得率最高,可达68.23%,较同条件下果肉酶解的香蕉汁收得率高2.62%;全果香蕉发酵试验表明酵母接种量0.023%,初始糖度21 g/100 mL,发酵温度23℃时所酿果酒的风味最佳,感官品评得分高达85.6分。
The brewing technology of banana wine from banana with peel was preliminarily studied.The results showed that banana with ripe grade 5 was lower in tannin and higher in fermentable sugar,which made it suitable to brew banana wine with an aim to improve its usage rate and get a appreciable flavor.The enzymolysis experiment results proved that the best yield of banana juice reached 68.23%when the enzymatic hydrolysis time was 2.5 h,the enzymatic hydrolysis temperature was 50℃,and the amount of pectinase X and cellulase was 110 mg/L and 600 mg/L,respectively,which was 2.62%higher than that of pulp.The whole fruit banana fermentation experiment showed that the sensory score of fruit wine was as highest as 85.6 under the condition of yeast inoculation amount 0.023%,initial sugar content 21 g/100 mL and fermentation temperature 23℃.
作者
郝俊光
王云岑
王合意
李芳杰
唐越
徐淑娟
陆家劲
陈静
HAO Jun-guang;WANG Yun-cen;WANG He-yi;LI Fang-jie;TANG Yue;XU Shu-juan;LU Jia-jin;CHEN Jing(Qinzhou Key Laboratory of Food Flavor Analysis and Control,Qinzhou 535011,Guangxi,China;Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources,Qinzhou 535011,Guangxi,China;Guangxi Tsingtao(Nanning)Brewing Company,Nanning 530003,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第22期86-92,共7页
Food Research and Development
基金
广西自治区大学生创新创业项目(2018GXCXCY041)
北部湾大学校级科研项目“香蕉果酒风味精准控制液态发酵关键技术研究”(2018KYQD05)。
关键词
香蕉
全果
酿造技术
香蕉酒
banana
whole fruit
brewing technology
banana wine
