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投稿时间：2019-12-20
投稿时间：2019-12-20
中文摘要: 对带皮香芽蕉酿造果酒的工艺进行初步探讨，结果表明：成熟度5级的香蕉单宁含量较低、总糖含量较高，从收得率和果酒风味的角度考虑适合酿造果酒；全果香蕉果浆酶解试验表明酶解时间2.5 h、酶解温度50℃、果胶酶X和纤维素酶用量分别为110 mg/L和600 mg/L时香蕉汁收得率最高，可达68.23%，较同条件下果肉酶解的香蕉汁收得率高2.62%；全果香蕉发酵试验表明酵母接种量0.023%，初始糖度21 g/100 mL，发酵温度23℃时所酿果酒的风味最佳，感官品评得分高达85.6分。
Abstract:The brewing technology of banana wine from banana with peel was preliminarily studied.The results showed that banana with ripe grade 5 was lower in tannin and higher in fermentable sugar，which made it suitable to brew banana wine with an aim to improve its usage rate and get a appreciable flavor.The enzymolysis experiment results proved that the best yield of banana juice reached 68.23%when the enzymatic hydrolysis time was 2.5 h，the enzymatic hydrolysis temperature was 50℃，and the amount of pectinase X and cellulase was 110 mg/L and 600 mg/L，respectively，which was 2.62%higher than that of pulp.The whole fruit banana fermentation experiment showed that the sensory score of fruit wine was as highest as 85.6 under the condition of yeast inoculation amount 0.023%，initial sugar content 21 g/100 mL and fermentation temperature 23℃.
keywords: banana whole fruit brewing technology banana wine
文章编号：202022015 中图分类号： 文献标志码：
基金项目:广西自治区大学生创新创业项目（2018GXCXCY041）；北部湾大学校级科研项目“香蕉果酒风味精准控制液态发酵关键技术研究”（2018KYQD05）
| 作者 | 单位 |
| 郝俊光，王云岑，王合意，李芳杰，唐越，徐淑娟，陆家劲，陈静 | 钦州市食品风味分析与调控重点实验室，广西钦州535011；广西高校北部湾特色海产品资源开发与高值化利用重点实验室，广西钦州535011；广西青岛啤酒（南宁）有限公司，广西南宁530003 |
| Author Name | Affiliation |
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