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1 5 12 Vol. 5 No Journal of Food Safety and Quality Dec., 2014 孙翠焕 *, 陈丽媛, 徐冲, 陈杰, 冯华 (, ) 摘要 : 目的, 方法,, 结果 0.015% D-, 1 d, 2.32%, 4%, 23, 25 结论, 关键词 : ; ; ; Fermentation technology optimization and strain screening of sour pear perry SUN Cui-Huan *, CHEN Li-Yuan, XU Chong, CHEN Jie, FENG Hua (Liaoning Academy of Microbiology, Chaoyang , China) ABSTRACT: Objective Fermentation technology of sour pear perry was optimized and its strains were screened to simplify the production and improve the quality. Methods The juice of sour pear was preprocessed through different squeezing ways, enzyme addition and antioxidants addition; the influence of different pretreatment methods and fermentation conditions on sour pear perry were studied according to the indexes of fermentation period, residual sugar, alcohol conversion rate, light transmittance and perry quality. Results Sour pear perry was produced through fermentation technology; the juice of sour pear was added with 0.015% of sodium D-isoascorbate for effective prevention from oxidized browning. The clarity of sour pear perry from clear fruit juice fermentation is better than that direct fruit paste fermentation. The fruit juice was directly added with enzyme preparation during fermentation, the period could be shortened for 1 d. Alcohol conversion rate increased 2.32% and transmittance 4%. Different yeast strains were tested in different temperature, and the yeast 23 # was confirmed the best strain for sour pear perry, the fermentation temperature was at 25. Conclusion The research opened a new way for the development of sour pear and provided the technical reference for the producing of sour pear. KEY WORDS: sour pear perry; fermentation; technology optimization; strain screening 基金项目 : ((2013)626)( ) Fund: Supported by the National Spark Plan Project ((2013)626), Liaoning Project of Industry Technology Innovation Strategic Alliance ( ) * 通讯作者 :,, sch6812@163.com *Corresponding author: SUN Cui-Huan, Researcher, Food Engineering and Application of Microorganism, Liaoning Academy of Microbiology, No. 820, 4 Sec. Longshan Str., Chaoyang , China. sch6812@163.com

2 12, : 引言 (Pyrus ussuriensis),,, [1],,,,,,, [1,2] [1] 5% 70.3%, 8% 10%- 55.6%, [3] 50 mg/l 24 h, 70%, (0.4~0.6) g/100 ml, [4],, 2 材料与方法 2.1 材料 供试菌株 : 1 : ; 23 : ; (), 原材料 : ; (), 0.001%~0.01%, ph 3.2~5.0, 10~55, 12~24 h, ; (), 0.001%~0.01%, ph 3.0~5.5, 4~55 ), ; D-, 仪器设备 : ZX-360 ( ), FH-200 ( ), SPH-2102 ( ), GUJZ-5L*5C ( ),YGFJ10-2 (), 723P ( ),, 2.2 培养基 酵母固体斜面培养基 : 2 g, 2 g, 1 g, 1.6 g, 100 ml 一 二级液体种子培养基 : 5 g, 0.2 g, 0.5 g, 100 ml 三级液体种子培养基 : 5 g, 0.2 g, 0.5 g, 5 ml, 95 ml 2.3 分析方法 (1) : GB/T (2) : (3) :,, 1 cm 680 nm [5] (4) : (20 ) 实际酒精得率 (%)= 100% 糖分 生产工艺流程 实验方法及工艺参数要点 安梨制汁过程抗氧化研究 0.005% 0.01% 0.015% 0.02% D-, D-, 糖度调整 10.5 g/100 ml 9%~13%(v), 1.7 g 1%(v),, 10.5 g/100 ml [6],,, 20 g/100 ml 酸度调整,,,, g/100 ml,

3 Fig. 1 1 The flow chart of technology 果浆 清汁对发酵的影响 ~30 25,, 1 g/100 ml, 5~ 不同果汁预处理方式对发酵的影响 0.01%, (20~25 ), 24 h,, % 23, /ml, 25, 安梨果酒的发酵菌株及最佳发酵温度筛选 , 20 25, /ml,,,,, 陈酿 5~ d, 澄清,, 1 2, 1, 2,, 杀菌, 50, 60~70 20 min, 3 结果与讨论 3.1 安梨制汁过程抗氧化研究, D- [7], D-, ; 0.005% 0.01%, ; 0.015% 0.02%, GB , 0.015% D- 3.2 果浆 清汁对发酵的影响,, ; 3, 5~6 d, ;,, ;, [8]

4 12, : 不同果汁预处理方式对发酵的影响 [9,10],,,, 83.33%, 82.76%, 0.57%,,,, 23 3, 1 1, 2 d, 1 d,,, 4 d,, ;, 23 25, 3 ; 1.55% 2.32%,,,, [11-13] ; 3,,,,,, 12 h,,,, [14],,,,,, [15,16],,,, 3.4 安梨果酒的发酵菌株及最佳发酵温度筛选,,,, [17] 1 23, 20 25, 2 2, 20 25,, 2 1 d, ; 2, 23 1, 7 d 5 d,, ; 3 20, 25, 3, 1 g/100 ml;, 25 20, [18] ; 1,, 3 Table 1 表 1 不同果汁预处理方式对发酵的影响 Effects of different pretreatment methods on the fermentation of fruit juice /d /d /%(v) /% /% : : :

5 Table 2 表 2 不同酵母菌在不同温度下发酵情况比较 Comparison of different yeast fermentation at different temperatures / /d /d /%(v) /% /% , 25, 23 25, %; 23 1, 23 96%,, ;, 23, ;, 3, 23 2,, 23, 2,, 23, 产品质量标准 感官指标,,, ;,, 理化指标 10%(v)~11%(v); 0.41~1.2 g/100 ml; 0.6~0.8 g/100 ml, ( ) 0.12 g/100 ml; 1.6 g/100 ml 4 结论, 0.015% D-,,,,,,,, 1 d, 2.32%, 4%, 20 g/100 ml, g/100 ml,,, 23, 25, 1 d, 5 d, 0.74 g/100 ml, 10.2%(v), 78.72%, 0.68 g/100 ml,,,, 参考文献 [1],,,. [J]., 2006, 32(12):

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