【摘要】 目的以柚子和百香果为原料,研究复合果酒发酵的最佳工艺。方法通过单因素实验分别考察果汁比例、含糖量、接种量、发酵时间、pH、发酵温度等因素对酒精度和感官评分的影响。以酒精度和感官评分为指标,采用响应面法建立数学模型,筛选最佳发酵工艺条件。结果柚子百香果复合果酒发酵最佳工艺条件为:柚子百香果果汁比例为3:1(V:V),含糖量18%,发酵温度26℃,接种量0.04%, pH 4.0,发酵时间7 d,此条件下柚子百香果复合果酒感官评分为79.86,模型方程理论预测值为81.28,两者相对误差为1.74%,酒精含量为10.14%。柚子百香果复合果酒具有一定的抗氧化活性,对ABTS自由基的清除率为62.38%,对羟基自由基清除率46.56%,超氧阴离子清除率40.44%, DPPH自由基抑制率75.62%。结论所得成品果酒色泽呈淡红色,有典型的柚子和百香果风味,酒香清醇,口感清爽,酸甜适中,澄清透亮。更多还原

【Abstract】 Objective To determine the optimal process parameters of compoundwine fermentation using Citrus grandis and passion fruit as the raw material. Methods Effects of fruit juice ratio, sugar concentration, inoculums size, fermentation time, pH and fermentation temperature on alcoholicity and sensory evaluation were studied by single factor experiments. Using the alcohol and sensory scores as indicators, the response surface method was used to establish a mathematical model to screen the optimal fermentation conditions. Results The optimum fermentation conditions of Citrus grandis and passion fruit compound wine were as follows: Citrus grandis juice to passion fruit juice ratio was 3:1, sugar concentration was 18%, the inoculums size was 0.04%, fermentation temperature was 26 ℃, pH was 4.0, and fermentation time was 7 days. Under this condition, the sensory score of Citrus grandis and passion fruit compound wine was 79.86, and the theoretical prediction value of model equation was 81.28. The relative error between the two was 1.74% and the alcohol content was 10.14%. Citrus grandis and passion fruit compound wine had certain antioxidant activity, the clearance rate of ABTS free radical was 62.38%, the clearance rate of hydroxyl radical was 46.56%, the superoxide anion clearance rate was 40.44%, and the inhibition rate of DPPH free radical was 75.62%. Conclusion The characteristics of the compound wine are carnation, with a unique flavor of Citrus grandis and passion fruit, rich in wine aroma and good taste. The flavor was moderate sweet and sour, clear and transparent.更多还原