半发酵皱皮木瓜保健酒的酿造工艺研究

Studies on Semi-Fermented Brewing Technique of Chaenomeles speciosa (Sweet) Nakai as a Tonic Wine

摘要: 以皱皮木瓜为原料，为得到一种原果功能性成分保留率较高的保健酒，本文首先用低度食用酒精先行浸渍提取皱皮木瓜，再对果渣进行发酵，最后调配成皱皮木瓜保健酒。通过四因素三水平L9(34)正交试验，探索不同糖含量、酵母添加量、发酵温度及酸度对皱皮木瓜酒主发酵过程的影响，最佳工艺条件为：含糖量22%，酵母添加量8%，酸度0.6%，温度28℃，主发酵6天，所得皱皮木瓜酒色泽好，口感醇厚；进一步对产品的理化指标进行分析，结果显示，产品中总黄酮、总多酚含量的保留率分别为71%、70%，保留了皱皮木瓜中大部分的保健功能成分及鲜香果味。

Abstract: This study aimed to develop a tonic wine which has higher retention rate of original effective constituent in plants with Chaenomeles speciosa (sweet) Nakai as raw material. In this paper, Chaenomeles speciosa (sweet) Nakai was first extracted with low edible alcohol, then fermented with fruit residue, and finally mixed into tonic wine. Four factors and three levels L9(34) orthogonal experiment was conducted to research the effects of different sugar content, yeast addition amount, fermentation temperature and acidity on the fermentation process of tonic wine. The optimal conditions were obtained with 22% sugar content, 8% yeast addition amount, 0.6% acidity, 28˚C, and fermentation for 6 days, and atonic wine is produced with good color and mellow taste. Through analysis of physical and chemical indicators, the results showed that the retention ratio of total flavonoids and total polyphenols were 71% and 70%, respectively, and most of the health functional components and fresh aroma of Chaenomeles speciosa (sweet) Nakai were retained.