【作者】 王婷婷； 樊建； 趙天瑞；

【Author】 WANG Ting-ting,FAN Jian,ZHAO Tian-rui(Research Center for Food Engineering,Kunming University of Science and Technology,Kunming Yunnan 650500)

【機構】 昆明理工大學食品工程研究中心；

【摘要】 以香蕉和青頭菌為原料釀制風味香蕉果酒,研究了青頭菌汁液對香蕉汁酒精發(fā)酵的影響。實驗結果表明,青頭菌汁液對香蕉果酒發(fā)酵具有促進作用,最適條件為發(fā)酵溫度30℃,果酒干酵母用量0.10%,果汁外觀糖度18%,青頭菌汁液4%,發(fā)酵7 d,酒精產(chǎn)率達8.4%vol。

【Abstract】 With banana and Russula virescens as raw material,the processing technology of banana wine was studied.The optimal conditions were confirmed as follows: fermentation temperature 30℃,yeast dosage 0.10% and the sugar content of fruit juice 18% with Russula virescens juice 4%.The alcohol degree of Banana wine reached 8.4%vol when the alcoholic fermentation was conducted under the optimal conditions for 7 d.The quantity of banana wine was improved through of Russula virescens juice.

【關鍵詞】 香蕉； 青頭菌； 酒精發(fā)酵； 果酒；

【Key words】 Banana； Russula virescens； Alcoholic fermentation； Wine；

【分類號】TS262.7