糯米百香果果酒加工发酵配方研究.pdf

食品研究与开发
研发与工艺
2017年5月
Food Research And Development
第38卷第10期
8
DOI:10.3969/ssn.,1005-6521.2017.10.018
糯米百香果果酒加工发酵配方研究
石小琼,郭要慧,谢诗敏,汪聿坤,谢艺欣!钟安妮…,陈雪梅2,马景蕃
(1.龙岩学院生命科学学院,福建龙岩364000:2.庀岩学院闽西食品研究所,福建ル岩364012)
摘要:为了加工糯米百香果果酒,以百香果为原料,糯米和白砂糖为辅料,采用闽西客家米酒曲和安琪果酒酵母进
行发酵,在单因素试验基础上进行正交试验,优化最佳发酵配方。结果表明,最住发酵配方为,以100g百香果果肉
计,糯米658、果酒酵母0.4g、客家米酒曲1.75g、冷开水1658。按此配方得出的产品具有以下特点:百香果香味浓邡
酒香醇厚、酸甜醇味柔和、且圆润爽口,酒精度15%Vl~l8%Vol
关键词:糯米百香果果酒;加エ;发酵配方;产品特点;酒精度
Study on the Formula of Fermentation during the Processing of Passion Fruit and
Glutinous Rice Blended Wine
SHI Xiao-qiong", GUO Wen-hui, XIE Shi-min, WANG Yu-kun, XIE Yi-xin
ZHONG An-ni 2, CHEN Xue-mei- 2, MA Jing-fanl-,
(1. College of Iife Science, Longyan University, Longyan 364000, Fujian, China; 2. Minxi Food Researcl
Institute, Longyan University, Longyan 364012, Fujian, China
Abstract The Passion fruit and glutinous rice blended wine was obtained by adding Minxi hakka koji and An
gela yeast to the passion fruit and glutinous rice and undertaking fermentation. Based on the single factor test
the orthogonal experiment was carried out, The best formula obtained as: 100 g passion fruit juice, 65 g gh
nous rice, 1.75 g Minxi hakka koji, 0.4 g Angela yeast and 165 g cooled, boiled water. According to this formu-
la, the product had intense fruit flavours, a full-bodied wine fragrance, a soft flavor with sweet, tartr and alco
hol flavor, it Lasted very refreshing and the alcohol content was 15 %ovol-18 %Vol
Key words: passion fruit and glutinous rice blended wine; processing the formula of fermentation; produc
features alcohol content
百香果,学名: Passiflora edulia Sims,是西番莲科原料是糯米,传统工艺使用糙糯米,现在也有白米限
西番莲属草质藤本植物,浆粜卵球形,直径3cm~4cem,制,其工艺简单,口味香甜醇美,乙醇含量少,因此深受
广植丁热带和亚热带地区。百香果的果实含有人体所人们喜爱。糯米酒甘甜芳醇,能刺激消化腺的分泌,増
需17种氨基酸、维生素C、A、B1、B2等多种维生素和类进食欲、有助消化。糯米经过酿制,营养成分更易于人
胡萝卜素,另外还含有丰富的钙、磷、铁和多种微量元体吸收,是中老年人、产妇和身体虚弱者补气养血
素,养分价值很高,有消炎止痛、活血强身、滋阴补肾、之佳品。糯米酒还有提神解乏、解渴消暑,促进血液循
降脂降压、提神曜酒、消弭疲劳、排毒养颜、増强免疫力环、润肤的功效
等保健效果叫。
地处福建西部的闽西,是海内外客家人的祖地,
糯米酒,又称江米酒、甜酒、水酒、酒酿、『嘐糟,主要是中国著名的革命老区,又是福建省重点侨区、林区
矿区和旅游区,近年来,由于闽西独特的地理气候条
基金项目:福建省科技厅农业引导性项目(2017NO023
件,特别适合于种植百香果,已经成为百香果重要的
作者简介:石小琼(1963-),女(汉)、教授,本科,研究方向:农产品贮种植区,而闽西客家人爱喝酒,尤其爱喝客家民间自
川工に
酿造的糯米酒。在客家人看来,客家米酒不仅是
万方数据