| 树莓紫薯复合果酒发酵工艺研究 |
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| 引用本文： | 张南海,石雅,赵亮,张列兵,王成涛,籍保平,葛章春,周峰.树莓紫薯复合果酒发酵工艺研究[J].现代食品科技,2019,35(11):182-192. |
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| 作者姓名： | 张南海 石雅 赵亮 张列兵 王成涛 籍保平 葛章春 周峰 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,植物源功能食品北京市重点实验室,北京100083;北京市房山区韩村河镇人民政府,北京,102423;北京工商大学,北京市食品添加剂工程技术研究中心,北京100048;生命果有机食品股份有限公司,河南新乡,453300 |
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| 基金项目： | 封丘县科技重大专项计划项目（Fkt2018-01) |
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| 摘 要： | 本研究基于紫薯糖化液可为树莓发酵果酒提供糖分、紫薯酰基化花色苷可提高果酒花色苷稳定性的特性,以树莓和紫薯为原料,探讨了酶种类、酶添加量、水解时间等因素对紫薯液化糖化液还原糖和总糖含量的影响,以及发酵方式、酵母种类、发酵温度和树莓汁添加量等对复合果酒酒精度、二氧化碳失重、pH值和还原糖、总糖、总酸、花色苷含量等理化指标的影响,比较了复合果酒、树莓酒、紫薯酒贮藏期间花色苷含量的变化。结果表明:紫薯最佳液化、糖化条件:选择耐高温α-淀粉酶,酶添加量为0.9 mL/kg,液化时间为3 h,复合糖化酶添加量为1.2 mL/kg,糖化时间为3.5 h;复合果酒的最佳发酵参数:采用异步糖化发酵,酵母种类为BV818酵母,发酵温度为25℃,树莓汁添加量60%。所得果酒酒精度为11.7%vol,果香、酒香良好,柔和爽口。采用树莓紫薯复合发酵可提高树莓酒贮藏期间花色苷稳定性。
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| 关 键 词： | 树莓 紫薯 液化 糖化 发酵 复合果酒 |
| 收稿时间： | 2019/5/15 0:00:00 |
Study on the Fermentation Process of Raspberry-purple Sweet Potato Compound Fruit Wine |
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| ZHANG Nan-hai,SHI Y,ZHAO Liang,ZHANG Lie-bing,WANG Cheng-tao,JI Bao-ping,GE Zhang-chun and ZHOU Feng.Study on the Fermentation Process of Raspberry-purple Sweet Potato Compound Fruit Wine[J].Modern Food Science & Technology,2019,35(11):182-192. |
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| Authors: | ZHANG Nan-hai SHI Y ZHAO Liang ZHANG Lie-bing WANG Cheng-tao JI Bao-ping GE Zhang-chun and ZHOU Feng |
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| Affiliation: | (1.College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China),(2.Fangshan District Hancunhe Town Government of Beijing, Beijing 102423, China),(1.College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China),(1.College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China),(3.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China),(1.College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China),(4.Life Fruit Organic Food Co. Ltd., Xinxiang 453300, China) and (1.College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China) |
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| Abstract: | |
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| Keywords: | raspberry purple sweet potato liquefaction saccharification fermentation compound fruit wine |
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