【作者】 王治同；

【导师】 文连奎；

【作者基本信息】 吉林农业大学 ， 农产品加工与贮藏工程， 2007， 硕士

【摘要】 越桔(Vallinirm vitis-idaea Linn)为杜娟花科(Ericaceae)越桔属(Vaccinium spp．)，浆果含有丰富的营养物质，有较好的保健作用。越桔除鲜食外，还可加工成许多产品，目前市场上常见的产品有：糖果、罐头、果冻、果酱、速冻越桔、浓缩果汁、果酒(包括复合酒、配制酒)、果汁饮料与水果加工成各种复合饮料等，而在我国的越桔加工品中越桔酒的产量最大。但越桔浆果较高的含酸量和色素含量，降低了越桔酒的口感和稳定性，从而影响了越桔酒的商品价值和销售。本实验以越桔为原料，经过生物降酸、生物脱色等工艺，得到口感良好、色泽稳定的全汁越桔酒，实验结果如下：1、采用粟酒裂殖酵母进行越桔酒的发酵，在发酵中粟酒裂殖酵母可将越桔酒中的苹果酸降解为乙醇，试验结果表明粟酒裂殖酵母的最佳工艺条件为：粟酒裂殖酵母接种量5％(用菌种接种量表示)，发酵温度25℃，发酵时间4天，降酸可达22～26％。2、采用正交试验确定了花青素酶使用的最佳工艺条件：最适温度28℃，最适pH3.2，最佳使用量0.04％。3、采用正交试验确定了越桔酒发酵的最佳工艺条件为：发酵温度28℃，发酵时间5天，酵母用量0.05％。4、优质越桔干酒的理化指标为酒度8～10％，含酸量0.7～0.9％，含糖量小于4g／L，并且酒体澄清透明，有光泽，无沉淀，色泽为宝石红色，果香浓郁，酒香纯正，微酸适口。更多还原

【Abstract】 Vallinirm vitis-idaea Linn belongs to Ericaceae(Vaccinium spp.). This kind of berry is nutritious and healthful. Beside as fresh fruit, Vallinirm vitis-idaea can be used as the raw material of many processed food, such as candy, canned food, jelly, jam, quick freezing food, concentrated juice, fruit wine and fruit beverage.The wine made from Vallinirm vitis-idaea Linn is the major product of the processed Vallinirm vitis-idaea Linn in our country. However, the taste and stability of Vallinirm vitis-idaea Linn wine was decreased because of the relatively high content of acid and pigment. And the value of commodity and marketing was reduced.This paper studied the technology of biological acid degradation and biological decolorization of Vallinirm vitis-idaea Linn wine. The results are as follows:1、The malic acid in the Vallinirm vitis-idaea Linn wine was degraded to the alcohol in the fermentation by Schizosaccharomyces pombe. When the inoculum, fermentation temperature and fermentation time were 5%,25℃,and 4day,respecfively,the acid in the wine decreased to 22～26%.2、The optimum fermentation temperature(28℃),pH(3.2),and amount(0.04%) for the application of were determined through orthogonal test.3、The optimum fermentation temperature(28℃),fermentation time(5day) and yeast inoculum(0.02～0.03%) for fermenting Vallinirm vitis-idaea Linn were determined through orthogonal test.4、The physical and chemical indicators of Vallinirm vitis-idaea Linn wine with good quality were as follows: The alcoholicity was 8～10%; The acid content in the wine was 0.7～0.9%; The sugar in the wine was less than 4g/L. At last, the transparent and fragrant ruddy wine was obtained.更多还原