摘要
以樱桃番茄果实为原料、酿造樱桃番茄果酒为目的,对影响樱桃番茄果酒品质的关键工艺参数进行研究。结果表明:按照0.025%的比例向压榨后的果汁中添加果胶酶,并在50℃下保温1h。取100mL的果汁,其内加入20g白砂糖,添加柠檬酸至pH3.6、偏重亚硫酸钾至SO2质量浓度为110mg/L;主发酵温度22℃,发酵7天,后发酵温度16℃,发酵10天;10℃下陈酿,最后在75℃下,杀菌15min,得到果香浓郁、色泽金黄、澄清透明的优质樱桃番茄果酒。
The fermentation technology of cherry tomato wine with the pure cherry tomato juice and the key technology parameters which have effect on the product quality were studied.The results showed that:in accordance with the ratio of 0.025% to the press after the juice to add patinas,and 50℃ under the insulation role of 1 h,take 100 mL of fruit juice,add the sugar 20 g,add citric acid to pH 3.6,emphasis on sub-quality potassium sulfate concentration of SO 2 to 110 mg/L,controlling respectively,main fermentation temperature and back fermentation temperature at 22℃ for 7 days and 16℃ for 10 days and aging for 2-3 months at 10℃,pH was adjusted with citric acid.Add the optimal quantity of K 2 S 2 O 3 sulfate concentration of SO 2 to 110 mg/L.The new fermentation cherry tomato wine was clarified with compound glutens-tannin clarifying agent.After sterilization at 75℃ for 15 min,the cherry tomato wine with full-bodied flavor,golden-yellow color,high quality and good clarification level was obtained.
出处
《中国农学通报》
CSCD
北大核心
2011年第2期420-423,共4页
Chinese Agricultural Science Bulletin
基金
山西师范大学科研课题组资助(873041)
山西师范大学博士启动资助(833142)
关键词
樱桃番茄
樱桃番茄果酒
发酵工艺
cherry tomato
cherry-tomato wine
fermentation technology
