| 火龙果酥梨复合酒酿造工艺优化 |
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| 引用本文： | 王晓丽,林凯悦,薛毅,张恒慧. 火龙果酥梨复合酒酿造工艺优化[J]. 中国酿造, 2022, 41(6): 207-211. DOI: 10.11882/j.issn.0254-5071.2022.06.035 |
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| 作者姓名： | 王晓丽 林凯悦 薛毅 张恒慧 |
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| 作者单位： | （1.太原工业学院 环境与安全工程系，山西 太原 030008；2.山西省农产品质量安全中心，山西 太原 030001） |
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| 摘 要： | 以新鲜火龙果、酥梨为原料制备火龙果酥梨复合酒，采用单因素及响应面试验优化其酿造工艺。结果表明，火龙果酥梨复合酒最佳酿造工艺条件为：酵母接种量3%、初始pH值3.6和初始糖度24.5%。在此优化工艺条件下，火龙果酥梨复合酒酒精度为10.2%vol，感官评分为31.25分，酒体呈玫红色，澄清透亮，香气浓郁，风味良好。
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| 关 键 词： | 火龙果 酥梨 复合酒 酿造工艺优化 响应面法 |
Optimization of brewing process of dragon fruit and pear compound wine |
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| WANG Xiaoli,LIN Kaiyue,XUE Yi,ZHANG Henghui. Optimization of brewing process of dragon fruit and pear compound wine[J]. China Brewing, 2022, 41(6): 207-211. DOI: 10.11882/j.issn.0254-5071.2022.06.035 |
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| Authors: | WANG Xiaoli LIN Kaiyue XUE Yi ZHANG Henghui |
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| Affiliation: | (1.Department of Environment and Safety Engineering, Taiyuan Institute of Technology, Taiyuan 030008, China; 2.Agricultural Product Quality Safety Centre of Shanxi Province, Taiyuan 030001, China) |
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| Abstract: | Dragon fruit and pear compound wine was prepared using fresh dragon fruit and pear as main material, and the brewing process of dragon fruit and pear compound wine was optimized by single factor tests and response surface tests. The results showed that the optimal brewing process conditions of the wine were as follows: yeast inoculum 3%, initial pH 3.6 and initial sugar contents 24.5%. Under the optimized conditions, the alcohol content of the wine was 10.2%vol, sensory score was 31.25, and the wine body was rose red, clear and bright, with rich aroma and good flavor. |
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| Keywords: | dragon fruit pear compound wine brewing process optimization response surface methodology |
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