以发酵青梅酒为原料,探讨苦杏仁甙酶法、β-环糊精法和树脂吸附法3种方法的正交试验脱苦工艺,以脱苦前后青梅酒苦杏仁甙的脱除率为指标进行品质评价,得出3种脱苦方法的最佳工艺参数.对比3种方法的脱苦率和感官评价,得出最好的脱苦法为苦杏仁甙酶法,其最佳脱苦工艺参数为苦杏仁甙酶浓度0.8 U/mL,温度50℃,pH值4.6,其脱苦率可达43.03%,为企业改善发酵青梅酒的品质提供一种参考.%Used plum fermented wine as raw material,orthogonal test for debittering processes were investigated by amygdalase,beta cyclodextrin and resin adsorption,respectively.The removal rate of amygdalin was regarded as index for quality evaluation. And the optimum technological parameters of three debitterizing methods was obtained.Combined with sensory inspection,the debitterizing effects of those methods indicated that the best debitterizing method was the method of amygdalase and its optimum debitterizing process parameters were amygdalase concentration 0.8 U/mL, temperature 50℃ and pH 4.6.Under these conditions, the debitterizing rate could reach 43.03%.The aim of the study was to improve the quality of plum fermented wine and provided a reference for enterprise.
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