带皮咖啡果肉发酵型果酒酿造工艺研究

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摘 要：本研究以带皮咖啡果肉为原料酿造果酒，通过单因素试验，确定果酒酿造的最佳工艺。结果表明，最佳前处理工艺参数为果胶酶添加量0.05%，酶解温度40 ℃，酶解时间4.0 h；最佳发酵工艺参数是BV818酵母添加量0.50%，初始糖度23%，发酵温度25 ℃，发酵时间6 d或7 d。

关键词：带皮咖啡果肉；酶解；发酵；果酒

Study on the Brewing Process of Fermented Fruit Wine with Skin Coffee Pulp

YANG Zhenghong1， DUAN Bingyi2

（1.Dehong State Inspection and Testing Institute， Dehong 678400， China; 2.Mangshi Yuanyiyuan Food Co.， Ltd.， Dehong 678400， China）

Abstract： In this study， coffee pulp with peel was used as raw material to brew fruit wine， and the optimum brewing process of fruit wine was determined by single factor test. The results showed that the optimum pretreatment process parameters were as follows： pectinase addition 0.05%， enzymolysis temperature 40 ℃， enzymolysis time

4.0 h. The optimum fermentation process parameters were as follows： the addition amount of BV818 yeast was 0.50%， the initial sugar content was 23%， the fermentation temperature was 25 ℃， and the fermentation time was 6 d or 7 d.

Keywords： coffee pulp with skin; enzymatic hydrolysis; fermentation; fruit wine

带皮咖啡果肉是指包裹在咖啡生豆表层的果皮和果肉，含有丰富的营养物质[1]，可以作为一种新型食品原料[2]。（剩余4948字）