安梨酒发酵菌株筛选及工艺优化
目的 以简化生产工艺、提高发酵型安梨果酒品质为出发点, 对发酵工艺进行优化及对发酵用菌株进行筛选。方法 通过不同榨汁方式、添加酶制剂及抗氧化剂对安梨汁进行预处理, 以发酵周期、残糖、酒精转化率、透光率、酒体品质等为考察指标, 研究不同预处理方法及发酵条件对安梨酒的影响。结果 在制汁过程添加0.015%的D-异抗坏血酸钠可有效防止果汁褐变。用清汁发酵生产安梨果酒在酒体澄清度方面优于果浆发酵。发酵过程加入果酒专用酶制剂, 可使发酵周期缩短1 d, 酒精转化率提高2.32%, 透光率提高4%。通过不同菌株在不同温度下发酵试验, 确定酵23＃为发酵安梨酒最佳菌株, 发酵温度为25 ℃。结论 以上研究为开发安梨资源开辟了新途径, 为安梨的加工利用提供技术参考。
Objective Fermentation technology of sour pear perry was optimized and its strains were screened to simplify the production and improve the quality. Methods The juice of sour pear was preprocessed through different squeezing ways, enzyme addition and antioxidants addition; the influence of different pretreatment methods and fermentation conditions on sour pear perry were studied according to the indexes of fermentation period, residual sugar, alcohol conversion rate, light transmittance and perry quality. Results Sour pear perry was produced through fermentation technology; the juice of sour pear was added with 0.015% of sodium D-isoascorbate for effective prevention from oxidized browning. The clarity of sour pear perry from clear fruit juice fermentation is better than that direct fruit paste fermentation. The fruit juice was directly added with enzyme preparation during fermentation, the period could be shortened for 1 d. Alcohol conversion rate increased 2.32% and transmittance 4%. Different yeast strains were tested in different temperature, and the yeast 23# was confirmed the best strain for sour pear perry, the fermentation temperature was at 25 ℃. Conclusion The research opened a new way for the development of sour pear and provided the technical reference for the producing of sour pear.
标题：安梨酒发酵菌株筛选及工艺优化
英文标题：Fermentation technology optimization and strain screening of sour pear perry
作者：
孙翠焕 辽宁省微生物科学研究院
陈丽媛 辽宁省微生物科学研究院
徐冲 辽宁省微生物科学研究院
陈杰 辽宁省微生物科学研究院
冯华 辽宁省微生物科学研究院
中文关键词:安梨酒,发酵,工艺优化,菌株筛选,
英文关键词:sour pear perry,fermentation,technology optimization,strain screening,
发表日期：2014-11-13
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