核桃花石榴果酒的研制

陈美燕 王建华 周建华

摘要[目的]研究一种新型果酒的制作方法，充分利用核桃花、石榴中丰富的营养及药用成分，减少资源浪费和环境污染。[方法 ]以核桃花、石榴全果及黑虎泉泉水为原料研制果酒，通过正交试验、理化指标和感官评价，优化原料配比和工艺条件。[结果]试验得到最佳原料配比和工艺条件为按核桃花∶石榴果肉和籽∶石榴皮∶水5∶8∶2∶375（g∶g∶g∶mL）的质量比例混合，经酶解、发酵酿制果酒，初始糖度为20°BX，pH为4.0，按料液总质量0.08%的接种量接种果酒酵母，在20 ℃温度下前发酵7 d，后发酵6 d，最终酒精度在 6.0%左右。[结论]该产品具有丰富的营养价值和独特的保健功效，适合对酒精含量有一定要求的中老年人群。该生产工艺操作简单，可用于大规模产业化生产。同时也为利用率较低的自然资源的综合开发与利用提供一种新思路。

关键词核桃花；石榴；果酒

中图分类号TS255.46文献标识码A文章编号0517-6611（2017）21-0089-03

Development of Fruit Wine with Walnut Flowers and Pomegranate

CHEN Meiyan，WANG Jianhua， ZHOU Jianhua*

（College of Life Science， Shandong Normal University， Jinan，Shandong 250014）

Abstract[Objective] In this paper， a compound fruit wine was developed， in order to make better use of nutrient and medical ingredients of walnut flowers and pomegranate. It could reduce resources waste and environmental pollution. [Method] Walnut flowers and pomegranate were used as raw materials， a new method of making fruit wine was presented by making orthogonal tests， physical and chemical indexes and sensory evaluation， optimizing the ratio of raw materials and process conditions. The water used was collected from Black Tiger Spring. [Result] The best ratio of raw materials was as follows：The walnut flowers，pomegranate pulp and seeds，pomegranate peel and water were mixed in terms of 5∶8∶2∶375 （g∶g∶g∶mL）. The best condition for the processing of this fruit wine was as follows： sugar content 20 °Bx，pH 4.0，inoculated wine yeast of 0.08%，then 7 d primary fermentation and 6 d secondary fermentation at 20 ℃.The final alcohol degree was about 6.0%. [Conclusion]This kind of fruit wine is of high value in nutrient and medical effects. The product is suitable for the middleaged and aged people who have certain requirements of the alcohol content. The process is simple and can be used in the factory production. The study can provide a new variety of fruit wine and a new thought of dealing with natural resources， in order to make comprehensive development and utilization of these natural resources which have low output coefficients.

Key wordsWalnut flowers；Pomegranate；Fruit wine

核桃花富含蛋白質、維生素和矿物元素，营养丰富且全面，是一种较好的天然营养保健食品资源[1]。核桃花中蛋白质含量高达21%；β-胡萝卜素、核黄素、维生素E及抗坏血酸含量较高，K、Fe、Zn等元素的含量比蕨菜和脱水白菜高，具有低钠高钾的特点。核桃花中氨基酸组成全面[1]，核桃花粉乙醇提取物对DPPH自由基的清除作用最好[2]。Ebrahim等[3]研究发现，核桃雄花醇提物能显著提升糖尿病小鼠胰岛素水平，降低血糖，降低谷草转氨酶和碱性磷酸酶的活性。研究表明，核桃花具有清除自由基、增强免疫功能、抑菌、抗感染、防衰老等保健功能[4]。……