木棉花全汁发酵酒生产工艺的研究

以木棉花为原料,采用全汁发酵技术,开发出新型木棉花发酵酒。在单因素试验的基础上,对木棉花酒的发酵温度、发酵时间、含糖量和酿酒酵母的接种量进行了优化,通过4因素4水平的正交试验,确定发酵条件的最佳组合。通过试验得到的最佳发酵工艺参数为发酵最佳时间5d,发酵温度25℃,酵母接种量0.2%,糖的含量15%;4因素的显著影响程度为含糖量发酵温度发酵时间酵母接种量。最终得到的成品的感官指标、理化指标及卫生指标均满足国标。

Kapok wine fermentation technology

Taking kapok as raw material, a new fermentation production of kapok wine was developed with juice fermentation. On the basis of single factor experiment, the fermentation temperature, time, sugar content and yeast inoculum were optimized. Through four factors of four levels orthogonal experiment, the optimum combination of fermentation conditions was determined as follows： fermentation time 5 d, fermentation temperature 25℃, yeast inoculum 0.2%, sugar content 15%. The significant influence of the four factors in order was sugar content, fermentation temperature, fermentation time and yeast inoculum. The finished product can meet the national standard in sensory indexes, physicochemical in- dexes and hygienic indexes.