发酵型草莓蜂蜜酒的工艺优化研究

以草莓为主要原料,用蜂蜜调整糖度,通过单因素实验与正交实验对复合酶法提取草莓汁的工艺条件和草莓蜂蜜酒的发酵工艺进行优化研究。结果表明,草莓的最佳酶解工艺条件为:复合酶添加量0.2%(果胶酶与纤维素酶添加量比例为1∶4),酶解温度50℃,pH4.5,酶解时间4.0h,草莓出汁率可达90.2%。草莓蜂蜜酒的发酵工艺条件为:发酵初始糖度16%,酵母菌直投用量0.4%,发酵温度30℃,发酵时间4d,酒精度可达8.4%vol。 

Optimization of technology on fermented strawberry-honey wine

Using strawberry as main raw material, sugar concentration was adjusted by honey, the technology of extracting strawberry juice with compound enzymolysis and the fermentation technology of strawberry-honey wine were studied by single factor test and orthogonal experiments.The result showed that the optimum enzymolysis conditions of strawberry were as follows :the proportion of pectinase and cellulase was 1∶4, the amount of compound enzyme was 0.2%, the enzymolysis temperature was 50℃, pH was 4.5, and the enzymolysis time was 4.0h.The strawberry juice yield could reach 90.2% under the optimum conditions.The optimal alcohol fermentation conditions were initial sugar concentration 16%, the active dry yeast dosage 0.4%, temperature 30℃.Under the optimum conditions, the alcohol content amounted to 8.4%vol after 4 days of fermentation.