【摘要】 软枣猕猴桃营养价值较高、富含维生素C，因其果胶含量较多，在果汁加工和酿酒过程中需要加入果胶酶进行酶解，以提高出汁率、出酒率。以软枣猕猴桃为原料，采用浆果果胶酶进行酶解，拉曼德酵母和帝伯仕酵母混合发酵，通过单因素和正交试验探究酶解工艺对软枣猕猴桃发酵酒指标的影响，并对酶解工艺进行优化。结果表明：酶解优化工艺为果胶酶添加量0.010%、酶解温度55℃、酶解1 h，此工艺下软枣猕猴桃发酵酒出酒率为49.38%、维生素C含量为297.27 mg/L、酒精度为7.50%vol、还原糖含量为2.09 g/L、总浸出物含量为3.50 g/L、甲醇含量为172.10 mg/L。更多还原

【Abstract】 Actinidia arguta has a high nutritional value and is rich in vitamin C. Because of the high content of pectin contained,pectinase needs to be added for enzymatic hydrolysis in the process of juice processing and winemaking to improve the juice yield and wine yield. Using pectinase for enzymatic hydrolysis,this study adopted A. arguta as the raw material for fermentation with Lallemand yeast and Dibosh yeast,explored the influence of enzymatic hydrolysis process on the indexes of A. arguta fermented wine through single factor and orthogonal experiments,and optimized the enzymatic hydrolysis process. The results showed that the wine yield was the highest under the optimized conditions of the enzymatic hydrolysis process as follows:0.010% pectinase addition,enzymatic hydrolysis temperature of 55 ℃,and enzymatic hydrolysis time of 1 h. Under the optimized process,the yield of A. arguta fermented wine was 49.38%,the vitamin C content was 297.27 mg/L,the alcohol content was 7.50% vol,the reducing sugar content was 2.09 g/L,the total extract content was 3.50 g/L,and the methanol content was 172.10 mg/L.更多还原