固定化酵母发酵生产香蕉菠萝复合果酒的工艺研究

目的]探讨固定化酵母发酵生产香蕉菠萝复合果酒的工艺条件。方法]以成熟的香蕉和菠萝为原料,通过单因素试验研究香蕉菠萝不同原料配比对复合果酒品质的影响以及初始含糖量和发酵温度等因素对香蕉菠萝复合果酒酒度生成的影响,通过正交试验确定香蕉菠萝复合果酒的最佳发酵工艺条件。结果]在固定化酵母发酵条件下,香蕉与菠萝原材料采用1∶1的配比发酵酿制复合果酒可使其品质最佳。极差分析可知,影响该复合果酒发酵工艺的因素依次为:初始含糖量>发酵温度>亚硫酸氢钠用量>发酵pH值。该产品最佳的发酵工艺条件为:初始含糖量30%,发酵温度25℃,亚硫酸氢钠用量80 mg/L,发酵pH值4.0。结论]在最佳工艺条件下生产的复合果酒品质最佳,具有典型的香蕉、菠萝果酒风味。

Studies on Process for Producing Banana-Pineapple Compound Fruit Wine by Immobilized Yeast Fermentation

Objective] The study aimed to discuss the process conditions for producing the banana-pineapple compound fruit wine by immobilized yeast fermentation.Method] With the matured banana and pineapple as the raw materials,the effects of different raw material ratio of banana and pineapple on the quality of the compound fruit wine and the effects of some factors such as the initial sugar content and the fermentation temperature on the formation of wine degrees in banana-pineapple compound fruit wine were studied by single factor experiment and the optimum fermentation process conditions for the banana-pineapple compound fruit wine were conformed by the orthogonal experiment.Result] Under the immobilized yeast fermentation conditions,using the 1∶1 ratio of bananas and pineapples for fermenting and making the compound fruit wine could get optimum quality of the fruit wine.The range analysis showed that the factors effecting the fermentation process of the compound fruit wine were in order of the initial sugar > fermentation temperature > hydrogen sulfite sodium dosage > pH value in the fermentation.The optimal fermentation process conditions for the wine were as follows: the initial sugar content was 30%,the fermentation temperature was 25 ℃,the hydrogen sulfite sodium dosage was 80 mg/L and pH value in the fermentation was 4.0.Conclusion] The compound fruit wine produced under the optimal fermentation process conditions had the optimum quality with the typical banana-pineapple fruit wine flavor.