SOURSOP LIQUOR PROCESSING: INFLUENCE OF THE PROCESS VARIABLES ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS

ABSTRACT: Soursop is a well-appreciated tropical fruit, both in natura and in the form of juices and nectars. Despite its wide acceptance, there is lack of its use in the preparation of other products, such as alcoholic beverages. The objective of this study was to prepare soursop liquors by varying the concentrations of pulp and sucrose syrup with different contents of total soluble solids and to evaluate the effects of these on the physical and chemical characteristics of the beverages. In the production process, the pulp (300, 400 and 500 g) was macerated with distilled alcohol for 20 days, after which it was filtered, added to the syrup (50, 60 and 70 °Brix), bottled in polyethylene bottles and subjected to an accelerated aging. All drinks resulted in alcohol levels (15.25 to 16.69% v/v) and total sugars (12.63 to 17.97%) in accordance with the standards required by law. The experiments made with the lowest concentration of pulp showed the highest yields (84.17 and 85.25%). First-order models with interactions and 95% confidence intervals were obtained. The pulp consisted of the most significant factor, influencing the largest number of responses (yield, alcohol content, dry residue, titratable acidity, titratable acidity/soluble solids ratio and luminosity). The larger coefficient of determination (R2) values were found in the models adjusted to the data of yield, dry residue, total soluble solids, titratable acidity and total sugars, which were significant and predictive, showing values greater than 0.97.

摘要：刺果番荔枝（soursop）是广受青睐的热带水果，既可鲜食，也可加工为果汁及nectar类饮品。尽管其市场认可度较高，但目前其在其他产品（如含酒精饮品）制备中的应用仍较为有限。本研究旨在通过调整果浆浓度以及总可溶性固形物含量各异的蔗糖糖浆浓度，制备刺果番荔枝配制酒，并探究上述变量对该饮品理化特性的影响。生产过程中，将300、400、500 g的果浆与蒸馏酒精共同浸渍20天，随后过滤并加入总可溶性固形物分别为50、60、70白利糖度（°Brix）的蔗糖糖浆，装入聚乙烯瓶后进行加速陈化处理。所有成品饮品的酒精含量（15.25%~16.69% 体积分数）及总糖含量（12.63%~17.97%）均符合法定标准要求。采用最低果浆浓度的实验组获得了最高的得率（84.17%与85.25%）。本研究构建了带交互项的一级动力学模型，并给出了95%置信区间。果浆浓度为影响最为显著的因素，对多项响应指标均产生显著影响，包括得率、酒精含量、干物质残渣、可滴定酸度、可滴定酸度与可溶性固形物比值以及色泽明度。针对得率、干物质残渣、总可溶性固形物、可滴定酸度及总糖含量数据所构建的模型，其决定系数（R²）均大于0.97，具备显著的统计学意义与良好的预测能力。