柚子皮果酒發(fā)酵工藝的研究

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摘 要：本文以柚子皮、糯米為主要原料，通過單因素和正交試驗確定柚子皮果酒的發(fā)酵工藝。結(jié)果表明，柚子皮果酒發(fā)酵的最佳工藝條件為柚皮漿5%、甜酒曲1.5%、果膠酶0.4%、純凈水15%、發(fā)酵溫度30 ℃和發(fā)酵時間4 d。在該條件下，柚子皮果酒的可溶性固形物為20%，酒精度為12%，pH值為5。

關(guān)鍵詞：柚子皮；果膠酶；果酒；發(fā)酵

Study on Fermentation Technology of Grapefruit Peel Fruit Wine

QI Qiqiong， WEI Qianni， LUO Junwen， LIANG Fang

（Beihai Vocational College， Beihai 536100， China）

Abstract： In this paper， the fermentation technology of pomelo peel and glutinous rice was determined by single factor and orthogonal test. The results showed that the optimum fermentation conditions of pomelo peel wine were 5% pomelo peel pulp， 1.5% sweet wine koji， 0.4% pectinase， 15% pure water， fermentation temperature 30 ℃ and fermentation time 4 days. Under these conditions， the soluble solids of pomelo peel wine were 20%， the alcohol content was 12% and the pH was 5.

Keywords： grapefruit peel; pectinase; fruit wine; fermentation

柚子皮大而厚，約占整個柚子總質(zhì)量的30%～40%。（剩余4735字）