| 香蕉—菠萝复合果酒双酵母混合发酵工艺 |
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| 引用本文： | 黄夏,农志荣,杨昌鹏,黄卫萍,曾腊梅,梁美玲.香蕉—菠萝复合果酒双酵母混合发酵工艺[J].食品研究与开发,2011,32(10):89-93. |
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| 作者姓名： | 黄夏 农志荣 杨昌鹏 黄卫萍 曾腊梅 梁美玲 |
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| 作者单位： | 广西农业职业技术学院食品工程系,广西南宁,530007 |
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| 摘 要： | 采用2种果酒酵母菌株相混合对香蕉-菠萝复合汁液进行双酵母混合发酵实验,发现GJJM 1.69果酒酵母与GIM2.132白梨酒酵母相互混合与单一的GIM2.92葡萄酒酵母和其他组合的双酵母相比较,酿出的香蕉-菠萝复合果酒色香味较好,酒精生成量也较高。经正交试验得出GJJM 1.69与GIM2.132在香蕉-菠萝复合果酒中的双酵母发酵的最佳工艺条件为:接种量8×103个/mL、亚硫酸氢钠添加量0.008%、发酵初始糖度26%、发酵pH3.6。
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| 关 键 词： | 香蕉-菠萝复合果酒 果酒酵母 双酵母发酵 |
Study on the Technology of Double Yeast Fermentation in Banana-Pineapple Wine |
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| HUANG Xia,NONG Zhi-rong,YANG Chang-peng,HUANG Wei-ping,ZENG La-mei,LIANG Mei-ling.Study on the Technology of Double Yeast Fermentation in Banana-Pineapple Wine[J].Food Research and Developent,2011,32(10):89-93. |
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| Authors: | HUANG Xia NONG Zhi-rong YANG Chang-peng HUANG Wei-ping ZENG La-mei LIANG Mei-ling |
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| Affiliation: | HUANG Xia,NONG Zhi-rong,YANG Chang-peng,HUANG Wei-ping,ZENG La-mei,LIANG Mei-ling (Department of Food Engineering,Guangxi Agricultural Vocation-Technical College,Nanning 530007,Guangxi,China) |
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| Abstract: | Two kinds of wine yeast strains were mixed together to test the fermentation effect on banana-pineapple juice mixture.The results showed that banana-pineapple wine mixture,which made from both wine yeast GJJM 1.69 and white pear wine yeast GIM 2.132,had a better color and flavor,as well as a higher alcohol yield rate,in compared with single GIM2.92 wine yeast and other combinations of the double wine yeast.The orthogonal experiment testify that the optimal conditions which was used the mixture fermentation ... |
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| Keywords: | banana-pineapple wine mixture wine yeast double yeast fermentation |
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