液态发酵制备砀山梨酒工艺研究

目的]优化液态发酵制备砀山梨酒的工艺，为砀山梨酒的工业化生产提供技术支持。方法]以砀山梨为原料，采用液态发酵法制备砀山梨酒，采用单因素及正交试验设计方法对其发酵工艺进行优化，并采用正交表空列和重复试验两种方式无偏估计试验误差，进而对试验结果进行方差分析，提高了试验数据分析的精确性。结果]最终得到砀山梨酒发酵的较优方案是：1000g梨加500g水榨汁，发酵时间4d，接种酵母活化液6．0％，发酵温度26oC，葡萄糖添加量14％，在此条件下，酒精度可达到10％。结论]安徽砀山梨产量约占全国梨总产量的13％，利用砀山梨发酵生产砀山梨酒是增加砀山梨加工品种、缓解鲜果储存压力、降低果品浪费、提升果品价值的有效途径之一。

Study on Production Process of Dangshan Pear Wine by Liquid Fermentation

Objective ] The aim was to optimize the production process of Dangshan pear wine by liquid fermentation, and provide a technical support for the industrial production of Dangshan pear wine. Method] The fruit wine was prepared using liquid fermentation from Dangshan pear. Single factor and orthogonal design optimization methods were used to get the optimal fermentation process, there was an empty column in the orthogonal table and the repeated data was used in order to estimate the test error, and the accuracy of test data analysis was improved by analysis of variance. Result] The optimum condition for production of Dangshan pear wine were as follows： 500 g water was added into 1 000 g pears to get fruit juice, fermentation time was 4 d, inoculation of yeast activation solution was 6.0%, fermentation temperature was 26 ℃, addition of glucose was 14%, in this condition, alcohol concentration reached 10%. Conclusion] Anhui Dangshan pear yield accounts for about 13% of the total output in our country, producting Dangshan pear wine using Dangshan pear is one of the effective ways to increase processing varieties of Dangshan pear, to relieve storage pressure of mass fruit, to reduce waste of the fruit and to enhance the value of the fruit.