[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 middle-aged 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.%[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.
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