菠萝蜜种仁黄酒酿造工艺的优化.pdf

南方农业学报 Journal of Southern Agriculture2014,45(9):1640-1646
ISSN 2095-1191: CODEN NNXAAB
http://www.nfnyxb.cn
DO1:10.39695:is51.2095-1191.2(014.9.1640
菠萝蜜种仁黄酒酿造工艺的优化
张玲,李海珠,李春海
(广东石油化工学院化学与生命科学学院,广东茂名525000
摘要:【目的优化波萝蜜种仁黄酒的酿造工艺条件,为研制新型的果味黄酒提供参考。【方法)以波萝蜜种仁和黑
糯米为原料、甜酒粉为糖化发酵剂,经糖化发酵、澄清、杀菌后制备果味型黄酒。通过单因素试验和正交试验优化波萝
蜜种仁黄漕的发工艺条件,并探讨不同澄清方法对黄漕澄清效果的影响。(结果)波萝蜜种仁黄漕的最佳菔造工艺条
件为:熟黑糯米与波萝蜜种仁熟粉质量比5:1,加入总原料质量0.5%的甜酒粉,28℃下固体发酵2d后加入与总原料等量
的20%无菌糖水再发酵4d,得到的黄酒经3000rmin离心25min。在最佳工艺条件下酿造获得的波萝蜜神仁黄酒呈淡
紫红色,半透明、具有波萝蜜的特殊香味和黄酒的典型风格、糖度20~25gL,酒精度2.49%vol-2,8%vol,属于半干型低度
酒。【结论以波萝蜜种仁和黑糯米为原料,甜酒粉为糖化发酵剂,制得的黄酒酒香协调,风味良好。该工艺发酵时间较
短,在实际生产中可进一步推广应用。
关键词:波萝蜜种仁;黑糯米;黄酒;发酵:澄清:最佳工艺
中图分类号:TS262.4;TS25.46
文献标志码:A
文章编号:2095-1191(2014)09-1640-07
Processing technology optimization of yellow rice wine
fermented with jackfruit kernel
ZHANG Ling, II Hai-zhu, II Chun-hai
(College of Chemistry and Life Science, Guangdong University of Petrochemical Technology, Maoming,
Guangdong 525000, China)
Abstract: Objective )The processing technology of jackfruit flavor yellow rice wine was optimized to provide ref
erences for developing a new type of fruity yellow rice wine. [Method The new yellow rice wine was made by liquid
solid fermentation, using jackfruit kernel and black glutinous rice as raw materials and rice wine starter as agent. The
fermentation technology was optimized by single factor and orthogonal test, and an ideal centrifugal method was deter-
mined. Result The best mass ralio of black glutinous rice lo jackfruit kernel was 5: 1. The usage of rice wine starter
as sucrose was 0.5 and the mass concentration of sucrose was 20%, respectively. Fermentation time was 2+4 ays
( solid fermentation for two days, liquid fermentation for four days). The ideal clarification technology of the wine was
centrifugal method, 3000 r/min and 25 min. After this process, the yellow wine had good stability, lilac color and
pleasant bouquet scented by Jackfruit. It belonged to off-dry and low-alcohol with sugar content of 20-25 g/L an
alcohol contenl of 2.4vo1-28vol. [Conelusion With Jackfruit kernel and black glinos rice as raw malerials and
rice wine starter as agent, the yellow rice wine has a soft taste and good style. For its short fermentation time, this
processing technology will be extended to actual production
Key words: jackfruit kernel: black glutinous rice; yellow rice wine; fermentation clarification; optimum process
0引
颜、舒筋活血、健身强心、延年益寿之功效(权美平和
研究意义]黄酒是世界公认的三大古酒之一,也田呈,2005; Bounphanousay et al,200; Kanitha and
是中华民族五千年悠久历史的传承(汪建国和徐亮,
' anida,2010;信亚伟等,2014)。近年来,波萝蜜种植
2005)。其营养价值和保健功效较高,适量常饮有助于与加工业迅速发展,广产生大量的副产品波萝蜜种仁
血液循环、提高免疫力、促进新陈代谢,并有补血养而种仁富含淀粉,其含量约占种仁干重的52%~58%
收稿日期:2014-02-16
基金项目:广东省名市科技计划项目(2012BO1054
作者简介:张玲(1979-),主要从事农产品加工贮藏研究工作,E-mail-mmzhI130@126.com
万方数括