无甜苷罗汉果汁发酵制备果酒的研究

研发与工艺食品研究与&发FoodResearchAndDevelopment2018年2月第39卷第3期65—D01：10.3969/j.issn.l005-6521.2018.03.012无甜苷罗汉果汁发酵制备果酒的研究李思思!#2,李俊何星存苏小建#,蓝福生%,韦鸿飞#(1.大连工业大学食品学院，辽宁大连116034:2.贺州学院食品科学与技术研究院，广西贺州542800;3.广西师范大学环境与资源学院，广西桂林541004:4.桂林吉福思罗汉果有限公司，广西桂林541004)摘要：探索无甜香罗汉果汁发酵制品的生产工艺及适宜条件,探讨酵母菌液接种量、无甜香罗汉果汁稀释比例、发酵液初始pH值、发酵液初始糖度、发酵温度等单因素对无甜香罗汉果汁发酵液的酒精度、糖度等指标的影响，并通过正交优化试验研究发酵温度、酵母菌液接种量、初始糖度和初始pH值对无甜香罗汉果酒的酒精含量的影响，即Id34),获得无甜香罗汉果汁发酵制品的最佳工艺参数。结果表明：发酵温度28!,酵母菌液接种量7%,发酵液的初始糖度15BX,发酵液初始pH3.4,即为最佳的发酵工艺参数。关键词：无甜香罗汉果汁；生产工艺；果酒TheStudyofthePreparationofSiraitiagrosvenoriiWinewithoutSweetenersGlycosidesLISi-si1,2，Lljun3，HEXing-cun1?，SUXiao-jian3，LANFu-sheng4，WEIHong-fei3(1.SchoolofFoodScienceandTechnology，DalianPolytechnicUniversity，Dalian116034，Liaoning，China;2.SchoolofFoodScienceandTechnology，HezhouUniversity，Hezhou542800，Guangxi，China;3.SchoolofEnvironmentandResources，GuangxiNormalUniversity，Guilin541004，Guangxi，China;4.GuilinGFSMonkFriuitCorp，Guilin541004，Guangxi，China)Abstract：ToexploretheproductionprocessandsuitableconditionsforthefermentedproductsoftheSiraitiagrosvenoriijuicewithoutsweetenersglycosides.Thesinglefactorincludedinoculationamountofyeast,thedilu­tionratioofwithoutsweetenersglycosides,initialpHvalueoffermentationfluid,initialsugarcontentoffer­mentationliquid,fermentationtemperaturewasdesigned,toinvestigatetheinfluenceofthealcoholcontent,sugarcontentandotherindexesofsugarlessjuicefermentationliquor,Theeffectsoffermentationtemperature,yeastinoculationamount,initialsaccharidesandinitialpHonalcoholcontentoftheSiraitiagrosvenoriijuicewithoutsweetenersglycosideswerestudiedbyorthogonaloptimizationtest,namelyL9(34).Theoptimumtechno­logicalparametersofthefermentedproductsoftheSiraitiagrosvenoriijuicewithoutsweetenersglycosideswereobtained.Theresultsshowedthatthebestfermentationprocessparameterswas：fermentationtemperature28!,theinoculationamountofyeastwas7%,theinitialsugarcontentofthefermentationliquidis15BX,InitialpH3.4offermentationfluid.Keywords：Siraitiagrosvenoriijuicewithoutsweetenersgly