柿子酒液态发酵工艺条件优化研究

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柿子酒液态发酵工艺条件优化研究

作者：陈珍金刘绘鹏郭伟灵

来源：《安徽农业科学》2017年第27期

摘要[目的]为提高柿子资源利用率，对柿子酒发酵工艺条件进行优化研究。[方法]该试验以柿子为主要原料，探究不同防褐变剂及添加量对柿子浆褐变的影响，并比较固态发酵和液态发酵2种发酵方式酿制柿子酒对其品质的影响。[结果]最佳的防褐变剂为柠檬酸1%；酒精发

酵工艺的最佳方法为液态酒精发酵，其最优工艺参数为温度30 ℃、发酵天数7 d、接种量0.3 g/L、糖度200 g/L和pH 3.5。在此条件下酿造出的柿子酒，色泽明亮橙黄、柿香愉悦、酸味纯正、澄清透明、营养丰富。[结论]研究可为增加柿子的附加值，促进农业经济发展供理论依据。

关键词柿子酒；防褐变；固态发酵；液态发酵；酒精发酵工艺优化

中图分类号 TS261.4 文献标识码 A 文章编号 0517-6611（2017）27-0103-04

Abstract [Objective]In order to improve the utilization rate of persimmon resources，the optimization of fermentation conditions of persimmon wine was studied. [Method]Taking persimmon as the main raw material，the effects of different browning agents and adding amount on the browning of persimmon pulp were investigated.The effects of different kinds of antibrowning agents and adding amount on the browning of persimmon pulp were studied.The effects of different fermentation methods and fermentation on the quality of persimmon were studied. [Result]It showed that the best anti browning agent 1% citric acid；the optimum technological parameters were as follows： temperature 30 ℃，fermentation days 7 days，inoculation amount 0.3 g/L，and the optimum fermentation conditions were as follows： the optimum temperature was 30 ℃，the fermentation days were 7 d，the inoculation amount was 0.3 g/L，sugar content 200 g/L and pH

3.5.Under these conditions，the persimmon wine was bright，orange and persimmon，pleasant and pure acidity，clear and transparent，rich in nutrition.[Conclusion]The research can provide theoretical basis for increasing the added value of persimmon and promoting the development of agricultural economy.

Key words Persimmon wine；Antibrowning；Solid state fermentation；Liquid fermentation；Alcohol fermentation process optimization

柿子，又名米果、猴枣、镇头迦，柿科柿属植物，现主要分布在中国、韩国、日本和其他亚洲国家[1-2]。柿子具有丰富的生物活性物质，如甘露醇、果糖、五环三萜类化合物、维生素和大量的鞣质等成分，可以做成高档调味品、柿子酒和各种保健品等[3-5]。但是柿果在储运中易软化，丰产不丰收，且由于柿子中单宁物质含量较高，属于不具有酯类性质的缩合型鞣酸，受氧化酶系的作用能缩合成更高分子的根皮鞣红，变为暗褐色，存在褐变这一难题，造成柿子价值无法真正被利用[6]。