| 杨桃干型果酒固定化发酵研究 |
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| 引用本文： | 黄运凤,黄国清. 杨桃干型果酒固定化发酵研究[J]. 酿酒科技, 2010, 0(1): 70-73 |
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| 作者姓名： | 黄运凤 黄国清 |
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| 作者单位： | 1. 广州城市职业学院生物与环境工程系,广东,广州,510405
2. 韶关学院食品系,广东,韶关,512005 |
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| 基金项目： | 韶关学院科研项目2007No.12;;广州市教育局科技攻关项目(编号:62076)资助 |
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| 摘 要： | 研究几种酵母固定化发酵杨桃果汁制作干型杨桃果酒的发酵工艺。杨桃进行酶解取汁、成分调整后。分别进行固定化和游离发酵对比试验、不同温度下固定化发酵对比试验、复合酵母茵种固定化发酵优化试验。结果表明，杨桃果汁加入200mg，L偏重亚硫酸钾，调整总糖261g／L，总酸（以柠檬酸计）5．5g／L，并以0．2％葡萄酒干酵母为主发酵菌种，配合0．05％生香干酵母和0．05％酿酒高活性干酵母进行固定化发酵，可得到酒质较好的干型杨桃果酒。
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| 关 键 词： | 干型果酒 杨桃 酵母 固定化细胞 发酵 |
Study of Immobilized Fermentation of Carambola Dry Fruit Wine |
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| HUANG Yun-feng,HUANG Guo-qing. Study of Immobilized Fermentation of Carambola Dry Fruit Wine[J]. Liquor-making Science & Technology, 2010, 0(1): 70-73 |
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| Authors: | HUANG Yun-feng HUANG Guo-qing |
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| Affiliation: | 1. Department of Biology and Environmental Engineering/a>;Guangzhou City Polytechnic University/a>;Guangzhou 510405/a>;2. Food Department of Shaoguan College/a>;Shaoguan/a>;Guangdong 512005/a>;China |
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| Abstract: | The immobilized fermentation techniques of Carambola dry fruit wine by several kinds of yeasts were studied. Carambola, after zymolysis,juicing and compositions regulation, was used for the contrast experiment of immobilized fermentation and free fermentation, the contrast experiment of immobilized fermentation under different temperature, and the optimized experiment of immobilized fermentation by multiple yeasts, respectively. The results showed that Carambola dry fruit wine with better wine quality could... |
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| Keywords: | dry fruit wine Carambola yeast immobilized cell fermention |
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