固定化活性干酵母发酵生产苹果酒工艺及澄清技术研究

食品科学 ›› 2008, Vol. 29 ›› Issue (7): 127-129.

固定化活性干酵母发酵生产苹果酒工艺及澄清技术研究

李湘利,刘静,胡彦营,王雪静

济宁学院生物系；河北农业大学食品科技学院山东曲阜273155；山东曲阜273155；河北保定071001

出版日期:2008-07-15 发布日期:2011-07-28

Study on Fermentation Production Process of Dry Cider with Immobilized Dried Active Yeast Power and Its Clarification Technology

LI Xiang-Li, LIU Jing, HU Yan-Ying, WANG Xue-Jing

1. Department of Biology, Jining College, Qufu 273155, China; 2.College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China

Online:2008-07-15 Published:2011-07-28

摘要/Abstract

摘要： 以苹果为原料,研究了海藻酸钙固定活性干酵母制备干型苹果酒的发酵及下胶澄清工艺技术。结果表明:苹果破碎时用0.1%柠檬酸和0.1%异VC进行护色,并添加0.02%果胶酶和0.05%纤维素酶处理20min,接种0.5%固定化活性干酵母在20～25℃下发酵至高泡期,经糖分调整至潜在酒精度10,再进行二次发酵,苹果原酒中添加0.2g/L明胶、0.2g/L皂土和0.1g/L壳聚糖澄清30min,可得金黄透亮、香气优雅、口感纯净的干型苹果酒。

关键词: 海藻酸钙, 固定化, 活性干酵母, 苹果酒, 澄清剂

Abstract: Apple juice was fermented by calcium alginate-immobilized dried active yeast power to produce dry cider and clarification technology of the cider was studied. Results showed that the optimal fermentation conditions are as follows: inoculation amount of the calcium alginate-immobilized dried active yeast power 0.5%, fermentation temperature 20～25 ℃, and potential alcohol content reaching 10% (V/V) by adding sugars at the stationary phase. Then raw cider is obtained after the second fermentation. After being clarified by 0.2 g/L gelatin, 0.2 g/L bentonite and 0.1 g/L chitosan, the cider product is obtained with the characteristics of light yellow color, transparence, pleasant odor and pure flavor.

Key words: calcium alginate, immobilization, dried active yeast power, cider, clarifier

李湘利, 刘静, 胡彦营, 王雪静. 固定化活性干酵母发酵生产苹果酒工艺及澄清技术研究[J]. 食品科学, 2008, 29(7): 127-129.

LI Xiang-Li, LIU Jing, HU Yan-Ying, WANG Xue-Jing. Study on Fermentation Production Process of Dry Cider with Immobilized Dried Active Yeast Power and Its Clarification Technology[J]. FOOD SCIENCE, 2008, 29(7): 127-129.

[1]	邓伶俐, 张辉. 静电纺丝技术在食品领域的应用[J]. 食品科学, 2020, 41(13): 283-290.
[2]	张慧霞，王如福，李建波，王争争，张茜. 海藻酸钠-微孔淀粉固定化酯化酶工艺及其催陈新醋效果[J]. 食品科学, 2020, 41(10): 159-165.
[3]	张欣，陈书曼，吴楠，王彤，裴兴武，江连洲，韩翠萍，于殿宇. 选择性修饰MCM-41固定化脂肪酶及其催化合成甾醇酯的应用[J]. 食品科学, 2019, 40(20): 192-199.
[4]	鲍赛，操丽丽，庞敏，潘丽军，侯志刚，水龙龙，李进红，姜绍通. 环氧基修饰磁性微球固定化磷脂酶A1[J]. 食品科学, 2019, 40(2): 25-31.
[5]	张玲敏，王斌，潘力. 南极假丝酵母脂肪酶B在黑曲霉中的分泌表达及其硅藻土固定化应用[J]. 食品科学, 2019, 40(14): 107-114.
[6]	李进红，操丽丽，庞敏，潘丽军，侯志刚，水龙龙，鲍赛，姜绍通. 氨基化Fe3O4-SiO2固定化磷脂酶A1[J]. 食品科学, 2019, 40(10): 84-91.
[7]	曾德永，张立钢，赵玉红. 澄清剂对蓝靛果果汁活性成分和特性的影响[J]. 食品科学, 2018, 39(4): 43-48.
[8]	水龙龙，操丽丽，庞敏，潘丽军，鲍赛，李进红，姜绍通. 大孔树脂固定化磷脂酶A1及其用于菜籽油脱胶工艺的优化[J]. 食品科学, 2018, 39(4): 241-247.
[9]	李娟娟，张丽珍，吕国涛，赵宇瑛，张劲松，王楚，牛宇. 小麦蛋白对樱桃酒的澄清效果[J]. 食品科学, 2018, 39(3): 104-109.
[10]	韩春然，张家成，王鑫，那治国，戴传荣，王佳宁，谢静南. 单宁酶固定化及其降低蓝靛果汁口腔染色作用分析[J]. 食品科学, 2018, 39(16): 118-125.
[11]	鲁榕榕，马腾臻，张波，祝霞，冯丽丹，王媛，王凯丽，韩舜愈. 不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响[J]. 食品科学, 2018, 39(12): 146-153.
[12]	刘伟华，李荣，姜子涛. 响应面试验优化微波辅助固定化胰蛋白酶工艺[J]. 食品科学, 2017, 38(6): 117-122.
[13]	姚轶俊，王立峰，鞠兴荣. 纤维素载体固定化β-葡萄糖苷酶及其在大豆异黄酮水解中的应用[J]. 食品科学, 2017, 38(24): 177-182.
[14]	李中宾，任悦，邹德智，王旭，于殿宇. 固定化酶辊多效酶解大豆胚片的工艺优化[J]. 食品科学, 2017, 38(22): 67-73.
[15]	黎克纯，卢建芳，周菊英,，许海棠,，赵彦芝,. 具有菲环骨架的高分子载体固定淀粉酶交联聚集体[J]. 食品科学, 2017, 38(14): 112-119.