帶皮咖啡果肉發(fā)酵型果酒釀造工藝研究

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摘 要：本研究以帶皮咖啡果肉為原料釀造果酒，通過(guò)單因素試驗(yàn)，確定果酒釀造的最佳工藝。結(jié)果表明，最佳前處理工藝參數(shù)為果膠酶添加量0.05%，酶解溫度40 ℃，酶解時(shí)間4.0 h；最佳發(fā)酵工藝參數(shù)是BV818酵母添加量0.50%，初始糖度23%，發(fā)酵溫度25 ℃，發(fā)酵時(shí)間6 d或7 d。

關(guān)鍵詞：帶皮咖啡果肉；酶解；發(fā)酵；果酒

Study on the Brewing Process of Fermented Fruit Wine with Skin Coffee Pulp

YANG Zhenghong1， DUAN Bingyi2

（1.Dehong State Inspection and Testing Institute， Dehong 678400， China; 2.Mangshi Yuanyiyuan Food Co.， Ltd.， Dehong 678400， China）

Abstract： In this study， coffee pulp with peel was used as raw material to brew fruit wine， and the optimum brewing process of fruit wine was determined by single factor test. The results showed that the optimum pretreatment process parameters were as follows： pectinase addition 0.05%， enzymolysis temperature 40 ℃， enzymolysis time

4.0 h. The optimum fermentation process parameters were as follows： the addition amount of BV818 yeast was 0.50%， the initial sugar content was 23%， the fermentation temperature was 25 ℃， and the fermentation time was 6 d or 7 d.

Keywords： coffee pulp with skin; enzymatic hydrolysis; fermentation; fruit wine

帶皮咖啡果肉是指包裹在咖啡生豆表層的果皮和果肉，含有豐富的營(yíng)養(yǎng)物質(zhì)[1]，可以作為一種新型食品原料[2]。（剩余4948字）