摘要 以富含花色苷的杨梅和火龙果皮为主要原料,生产高花色苷的保健杨梅果酒。以感官评分作为评价指标,研究杨梅汁和红心火龙果皮丁的质量比、白砂糖添加量、酵母接种量和发酵温度等因素对高花色苷杨梅酒的影响。通过正交试验等得到优化工艺条件:杨梅汁和红心火龙果皮丁的质量比为4∶1,白砂糖添加量为杨梅混合果汁质量的12.5%,酵母接种量为杨梅混合果汁质量的0.3%,发酵温度控制在22℃。验证试验表明,在此条件下,感官评分为92.2分。生产的高花色苷保健杨梅酒色泽鲜艳,其花色苷含量高达598.8 mg/L,具有较强的保健功能。 This article used the bayberry rich in anthocyanin and dragon fruit peel as the main raw materials to produce highanthocyanin health bayberry fruit wine. Using the sensory score as an evaluation index, the effects of factors such as the mass ratio of bayberry juice and red dragon fruit peel, the amount of white sugar added, the amount of yeast inoculation and the fermentation temperature on the high anthocyanin bayberry wine were studied. The optimized process conditions were obtained through orthogonal experiments: the mass ratio of bayberry juice and red dragon fruit peel was 4∶1, the amount of white sugar was 12.5% of the quality of the bayberry mixed juice, and the amount of yeast was 0.3% of the quality of the bayberry mixed juice, and the fermentation temperature was controlled at 22 ℃. The verification test showed that under this condition, the sensory score was 92.2 points. The produced high-anthocyanin health bayberry wine had a bright color and its anthocyanin content was as high as 598.8 mg/L, which had a strong health care function.
出处 《食品工业》 CAS 北大核心 2021年第3期61-66,共6页 The Food Industry
