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本文以红茶菌发酵液和芒果汁为原料,酿制出红茶菌芒果复合果酒,对其抗氧化性进行测定并建立红茶菌芒果复合果酒发酵动力学模型。对果酒的抗氧化性测定试验表明:总酚含量、DPPH及羟基自由基清除率随发酵时间的变化趋势总体上均呈现出先上升再下降的趋势,在发酵第8 d,均达到最高值,总酚含量、DPPH和羟基自由基清除率分别为799.61 mg/mL、92.50%、86.30%。用SGompertz模型建立了酵母菌生长动力学模型,相关系数R2=0.98;用Boltzmann方程建立了总糖消耗动力学模型,用Logistic模型建立了酒精生成动力学模型,相关系数R2均>0.99,动力学模型的建立实验结果表明实验值和模型预测值的拟合度很高,能很好的反映红茶菌芒果复合果酒在发酵过程中的动力学特征。红茶菌芒果复合酒发酵过程中抗氧化活性呈峰型变化,为红茶菌芒果复合酒发酵提供了参考。 相似文献
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芒果酒酿造工艺改进研究 总被引:1,自引:0,他引:1
本研究系在原生产工艺的基础上,主要是针对品质问题进行研究,采用对比方法进行鉴定,从而酿造出具芒果天然风味,酒体丰满,营养丰富的发酵型芒果酒。 相似文献
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芒果风味酸乳饮料的研制 总被引:1,自引:1,他引:0
研究了芒果发酵乳饮料的工艺条件和主要成分配比.芒果汁过滤后灭酶条件为80~90 ℃下处理1min,可防止果汁褐变而产生不良的色、香、味.制备该饮料的最优条件为:芒果汁添加量30%,奶粉添加量5%,蔗糖添加量8%,接种量5%,在培养温度41℃下发酵时间4.5h,得到的芒果发酵乳饮料组织细腻,色泽良好,口感细腻,酸甜可口,芒果香味与乳香味最协调,香气独特. 相似文献
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木瓜酒研制的技术报告 总被引:1,自引:0,他引:1
木瓜是我国特有的野生资源,有较高的营养价值和药理作用,利用木瓜酿酒,为木瓜的开发利用开辟了新的途径。木瓜清香优雅,酸甜适宜,是理想的营养,健身酒。 相似文献
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固定化猕猴桃酒酵母发酵条件的研究 总被引:3,自引:0,他引:3
采用混合材料作为载体将猕猴桃酒酵母固定化。通过温度、pH、起始糖度、填充量对固定化酵母发酵影响的分析;采用L9(3^4)正交试验对固定化酵母发酵工艺条件进行研究。结果表明,最佳发酵条件为温度25℃,pH3.3,起始糖浓度270g/L,填充量0.4g/ml。在此条件下发酵速度快,发酵的酒果香味浓郁,Vc保存率高。(孙悟) 相似文献
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以果胶酶处理后的芒果浆为原料,经正交试验得出芒果酒的最佳发酵条件为酵母2%,起始糖度12%,温度32℃,pH4.0。发酵后的果酒再经果露酒调配并陈酿,最终可以得到色香味俱佳的风味芒果酒。 相似文献
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Xiao Li Bin Yu Philip Curran Shao‐Quan Liu 《International Journal of Food Science & Technology》2012,47(4):808-815
The aim of the research was to study the volatile composition of mango wine fermented with two Williopsis yeast strains: Williopsis saturnus var. mrakii NCYC500 and W. staurnus var. suaveolens NCYC2586. Thirty terpenoids, twenty‐six esters, ten alcohols, nine acids, seven aldehydes and ketones, two ethers, two phenols and one sulphur compound were identified in the mango wine fermented with strain NCYC500, while twenty‐seven terpenoids, thirty esters, eleven alcohols, eight acids, eight aldehydes and ketones, three ethers, two phenols, one sulphur compound and one furan were detected in the mango wine fermented with the strain NCYC2586. The kinetic changes, final concentrations and odour activity values of major volatiles were compared between the two Williopsis yeast strains and also with other yeast reported in the literature. The results showed that Williopsis yeast strains NCYC500 and NCYC2586 were high producers of acetic acid and acetate esters, but low producers of medium‐ to long‐chain fatty acids and their corresponding ethyl esters. Unlike mango wine fermented with Saccharomyces cerevisiae, most terpenoids derived from mango juice were retained in the resultant mango wine fermented with the two Williopsis yeast strains, suggesting the mango wine could retain the aromatic hints of fresh mango. 相似文献
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以玛咖和芒果为原料,榨汁后添加酵母菌进行发酵,酿制玛咖芒果复合酒。通过测定玛咖芒果复合酒中酵母菌的数量、酒精含量、总糖含量的变化,应用Logistic方程分别建立酵母菌数量、酒精含量和总糖含量变化的发酵动力学模型,并对该模型进行了模拟。结果表明,玛咖芒果复合酒酒液清澈透亮,具有醇香和果香气味,酵母菌数量、酒精含量随发酵时间呈上升趋势,总糖含量随发酵时间呈下降趋势,动力学模型的预测值与实验值的拟合度分别为0.947、0.978、0.998,能较好地反映玛咖芒果复合酒发酵过程的动力学特性。 相似文献
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以攀枝花的凯特芒果和野拔子蜂蜜为原料,考察酵母添加量、初始糖度和发酵温度对芒果蜂蜜果酒的品质的影响,并通过单因素试验和响应面试验设计优化发酵工艺。结果表明,芒果蜂蜜果酒最佳发酵工艺条件为酵母添加量为0.06%,初始糖度为20%,发酵温度为26 ℃。在此发酵条件下,芒果蜂蜜果酒感官评分为83.0分,酒精度为11.0%vol,颜色呈橙黄色,其理化指标及微生物指标均符合国家相关标准。 相似文献
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芒果苹果复合果酒发酵工艺优化及成分含量测定 总被引:2,自引:0,他引:2
以攀枝花凯特芒果和盐源金冠苹果为原料,考察芒果汁含量、初始糖度和发酵温度对果酒品质的影响,通过单因素试验和响应面试验设计优化果酒发酵工艺。结果表明,发酵工艺条件为芒果汁与苹果汁体积比74∶26,初始糖度18%,发酵温度27 ℃。在此优化发酵条件下,芒果苹果复合果酒感官评分为84分,酒精度为11%vol,颜色呈棕黄色,果酒中芒果苷含量为0.10 mg/mL。 相似文献
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Yannam Sudheer Kumar Reddy Shetty Prakasam & Obulam Vijaya Sarathi Reddy 《International Journal of Food Science & Technology》2009,44(11):2320-2327
Response surface methodology (RSM) was employed for the simultaneous analysis of fermentation conditions of temperature, pH and inoculum size on chemical characteristics such as ethanol, glycerol and volatile acidity, produced during mango wine production by Saccharomyces cerevisiae ( var. bayanus ). The experiments were carried out according to the central composite design to establish the optimum conditions for improving the quality of mango wine. The predicted values for optimisation process conditions were in good agreement with experimental data. The results showed that a satisfactory production of ethanol from the mango juice could be achieved reaching up to 10% (v/v), glycerol concentration is increased to 6.94 g L−1 and volatile acidity is minimised to 0.29 g L−1 at optimised fermentation conditions of temperature 22.5 °C, pH 3.8 and inoculum size 11.9%. Verification of the model indicated no difference between predicted and observed values. Sensory evaluation studies shown overall acceptance of mango wine with good quality. 相似文献