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投稿时间：2020-03-19
投稿时间：2020-03-19
中文摘要: 以番木瓜和糯米为主要原料，先将糯米发酵成酒，再把番木瓜汁加入进行后发酵，根据单因素试验结果，设计以后发酵时间、番木瓜汁添加量和酒曲添加量为因素的L9（33）正交试验，得出酿造番木瓜米酒的最适条件：后发酵时间为5 d，添加酒曲用量为0.2%，番木瓜汁的加入量为14%。此条件下的番木瓜米酒糖度为18%，酒精度为12% vol，感官评价分数为85分，其酒体澄清透亮，呈橙黄色；果香与酒香协调，醇甜适口，无苦涩味，典型性好，具有较好的市场前景和推广价值。
Abstract:In the present study，papaya and rice were used as raw materials to study the influencing factors for wine brewing process.In single factor test，based on sensory scores，post-fermentation time，the amount of wine koji，and the amount of papaya juice were studied and evaluated.Followed，the orthogonal test was used to further determine the optimum formula.The results showed that the optimum formula for papaya rice wine brewing was as following：post-fermentation time was 5 d；papaya juice was 14%，and the amount of wine koji was 0.2%.Total sugar content and alcohol of papaya rice wine were 18% and 12% vol，respectively，with a sensory evaluation score of 85.The papaya rice wine was clear with pale orange color，with strong complex aroma.It tasted mellow and sweet，without bitterness.The papaya rice wine had great marketing promotion prospect.
文章编号：202018011 中图分类号： 文献标志码：
基金项目:广东省农业厅“广东省现代农业产业技术体系创新团队建设项目（优稀水果产业）”项目（2019KJ116）
| 作者 | 单位 |
| 邝瑞彬，魏岳荣，杨护，杨敏，周陈平，黄炳雄，孔凡利 | 广东省农业科学院果树研究所/农业部南亚热带果树生物学与遗传资源利用重点实验室/广东省热带亚热带果树研究重点实验室，广东广州510640；广东农工商职业技术学院，广东广州510571 |
| Author Name | Affiliation |
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