The ripe and honey pumpkin was used as the material to brew pumpkin wine. Based on single factor and orthogonal design experiments were applied to optimize enzyme hydrolysis conditions of improving juice yield, and the changing rule of polysaccharide content in pumpkin wine fermented under the optimal conditions was studied during brewing. The results showed that the pectinase enzyme and saccharifying enzyme respective-ly training pumpkin pulp had significant effect on juice yield (P<0.05), the pumpkin juice rate could reach above 30 % under the optimal enzyme hydrolysis conditions of adding 0.25 % pectinase enzyme, 50 ℃ hy-drolyzing 2.0 h and adding 0.5%saccharifying enzyme, 55℃hydrolyzing 2.0 h. The suitable fermenting pa-rameters were yeast inoculum 0.3%, 24℃fermenting 7 d. Under these conditions, the alcohol content in the pumpkin wine obtained was above 8.5%, polysaccharide content was steady at 1.10%.%以蜜本南瓜为原料酿造南瓜酒。采用单因素和正交试验法优化提高南瓜出汁率的酶解条件，最适南瓜酒发酵条件下研究南瓜多糖变化规律。结果表明：果胶酶和糖化酶处理对南瓜出汁率影响差异性显著（P<0.05），当果胶酶添加量0.25%、50℃作用2.0 h和糖化酶添加量0.5%、55℃作用2.0 h时，南瓜出汁率可提高到30%以上；南瓜酒在最适发酵条件下即酵母接种量0.3%、24℃发酵7 d，酒精度高于8.5%，多糖含量稳定在1.10%左右。
展开▼
