选用果脯厂生产山楂果脯的残次脯作为原料,对其进行果胶酶酶解和酒精发酵工艺参数研究,在单因素试验的基础上,以L9(34)正交试验确定果胶酶酶解的最佳工艺条件为果胶酶添加量为8mL/kg,酶解时间为1.5h,酶解温度为55℃,酶解完成后还原糖含量提高了39.55g/L可达到167.28g/L,酒精发酵的最佳工艺条件为接种量为7％,发酵时间为7d,发酵温度为30℃,发酵完成后酒精度可达到8.9％vol,残糖量为4.3g/L.

 The inferior candied hawthorn berries from plants were used as raw materials for alcoholic fermentation. The conditions of pectinase treatment and alcoholic fermentation of candied hawthorn berries were studied. Based on single factor tests, the optimal conditions of pectinase treatment were determined by L9(34) orthogonal test as follows: pectinase 8mL/kg, enzymolysis time 1.5h and enzymolysis temperature 55℃. After enzymolysis, the reducing sugar content was 39.55g/L higher than before and reached 167.28g/L. The optimal conditions of alcohol fermentation were: inoculum 7%, fermentation time 7d and fermentation temperature 30℃. The contents of alcohol and residual sugar were 8.9%vol and 4.3g/L respectively after fermentation.