柿子酒液态发酵工艺条件优化研究

目的]为提高柿子资源利用率,对柿子酒发酵工艺条件进行优化研究。方法]该试验以柿子为主要原料,探究不同防褐变剂及添加量对柿子浆褐变的影响,并比较固态发酵和液态发酵2种发酵方式酿制柿子酒对其品质的影响。结果]最佳的防褐变剂为柠檬酸1%;酒精发酵工艺的最佳方法为液态酒精发酵,其最优工艺参数为温度30℃、发酵天数7 d、接种量0.3 g/L、糖度200 g/L和p H 3.5。在此条件下酿造出的柿子酒,色泽明亮橙黄、柿香愉悦、酸味纯正、澄清透明、营养丰富。结论]研究可为增加柿子的附加值,促进农业经济发展供理论依据。

Study on the Optimization of Liquid Fermentation Conditions for Persimmon Wine

Objective]In order to improve the utilization rate of persimmon resources,the optimization of fermentation conditions of persimmon wine was studied.Method]Taking persimmon as the main raw material,the effects of different browning agents and adding amount on the brown-ing of persimmon pulp were investigated.The effects of different kinds of anti-browning agents and adding amount on the browning of persimmon pulp were studied.The effects of different fermentation methods and fermentation on the quality of persimmon were studied.Result]It showed that the best anti browning agent 1% citric acid;the optimum technological parameters were as follows: temperature 30 ℃,fermentation days 7 days,inoculation amount 0.3 g/L,and the optimum fermentation conditions were as follows:the optimum temperature was 30℃,the fermentation days were 7 d,the inoculation amount was 0.3 g/L,sugar content 200 g/L and pH 3.5.Under these conditions,the persimmon wine was bright, orange and persimmon,pleasant and pure acidity,clear and transparent,rich in nutrition.Conclusion]The research can provide theoretical basis for increasing the added value of persimmon and promoting the development of agricultural economy .