石斛花金柚幼果功能性果酒酿造工艺研究

以金柚幼果以及新鲜铁皮石斛花为原料，经过打浆、酶解、过滤、添加石斛花浸提液、脱苦等步骤，探究最佳石斛花金柚幼果功能性果酒的酿造工艺。首先以出汁率、可溶性固形物和感官评分为评价指标，确定果胶酶添加量为0.2%，β-环糊精添加量为3.0%。通过单因素试验和响应面试验，选取酵母接种量、发酵温度、发酵时间、初始pH为主要因素，进一步优化果酒的发酵参数。结果表明，加入3.0%的β-环状糊精脱苦，在接种量0.09%、初始pH值3.8、发酵温度24 ℃的条件下发酵9 d，其产品外观澄清，品质优良稳定，风味独特；与市面普通柚子果酒相比，石斛花金柚幼果功能性果酒具有丰富的抗氧化活性物质——黄酮（总黄酮含量0.03 g/L），为石斛花金柚幼果功能性果酒的开发提供思路。

Brewing process of Dendrobium chinensis and immature pomelo functional wine

Using immature pomelo and fresh Dendrobium chinensis as raw materials, through the steps of pulping, enzymatic hydrolysis, filtering, adding D. chinensis extract solution and debittering, the optimal brewing process of D. chinensis and immature pomelo functional wine was studied. Using the juice yield, soluble solid content and sensory evaluation as evaluation indexes, the results showed that the optimal pectinase addition was 0.2% and the β-cyclodextrin addition was 3.0%. Then using yeast inoculum, fermentation temperature, time and initial pH as main factors, the fermentation parameters of the wine were optimized by single factor tests and response surface method. The optimal conditions of the wine were as follows: β-cyclodextrin addition 3.0%, yeast inoculum 0.09%, initial pH 3.8, fermentation temperature 24 ℃ and time 9 d. Under these optimum conditions, the wine had clear appearance, excellent and stable quality, and unique flavor. Compared to commercial pomelo wine, the wine had abundant antioxidant substances——flavone (total flavonoid content 0.03 g/L), which provided the idea for developing D. chinensis and immature pommelo functional wine.