龙源期刊ç½?/p>
http://www.qikan.com.cn
皇帝柑砂糖橘复合果酒酿造工艺研ç©?/p>
作者:张全çº?/p>
来源:《现代食å“?/p>
·
上ã€?/p>
2019
年第
06
�/p>
æ‘?/p>
要:本产品是以皇帝柑、砂糖橘为原料,按一定比例混合调配,通过发酵酿造而成çš?/p>
饮料酒。通过对发酵时间、焦亚硫酸钾添加量、酵母量、皇帝柑与砂糖橘的添加比例等因素å¯?/p>
复合果酒整体感官的影响研究,经单因素实验与正交实验,确定了复合果酒的最佳工艺配方,
皇帝柑与砂糖橘果汁的比例ä¸?/p>
3
�/p>
1
,果胶酶添加量为
0.2%
,二氧化硫添加量ä¸?/p>
50 mg·
L-1
,酵
母添加量ä¸?/p>
0.5 g·
L-1
,初始糖度为
23°
Bx
,在
24
℃下发酵
8 d
ï¼?/p>
β
-
环糊精添加量ä¸?/p>
5 g·
L-1
,在
45
℃水浴环境下加热
90 min
进行脱苦,所得到的复合果酒的酒精度为
12.6°
,酸度为
3.489
g·
L-1
,在此条件下生产的果酒外观、香气、风味口感最佳ã€?/p>
关键词:皇帝æŸ?/p>
;
砂糖æ©?/p>
;
复合果酒
;
工艺研究
Abstract
ï¼?/p>
This product is a beverage wine brewed by mixing Huangdi mandarin and granulated
sugar mandarin according to a certain proportion and fermenting. The effects of fermentation time
ï¼?/p>
addition of potassium metabisulfite
ï¼?/p>
yeast content
ï¼?/p>
addition ratio of Huangdi mandarin to
granulated sugar orange and other factors on the overall sensory quality of the composite fruit wine
were studied. Through single factor experiments and orthogonal experiments
ï¼?/p>
the optimal
technological formula of the composite fruit wine was determined as follows
ï¼?/p>
the ratio of Huangdi
mandarin to granulated sugar orange juice was 3
�/p>
1
ï¼?/p>
the addition amount of pectinase was 0.2%
ï¼?/p>
the addition amount of sulfur dioxide was 50 mg·
L-1
ï¼?/p>
the addition amount of yeast was 0.5 g·
L-1
ï¼?/p>
and the initial sugar degree was 23 °
Bx. The compound fruit wine was fermented at 24
â„?/p>
for 8 d
ï¼?/p>
the addition of β
-cyclodextrin was 5 g·
L-1
ï¼?/p>
and it was heated in 45
â„?/p>
water bath for 90 min to
remove bitterness. The alcohol content of the compound fruit wine was 12.6%
ï¼?/p>
the acidity was 3.489
g·
L-1
ï¼?/p>
and the appearance aroma
ï¼?/p>
flavor and taste were the best.
Key words
ï¼?/p>
Huangdi mandarin; Sugar orange; Compound fruit wine; Technological research
中圖分类号:
TS262.7
果酒是指由酵母菌将水果本身的糖分发酵成酒精的é…?/p>
[1]
。复合果酒则是指含一种以上不
同水果或成分的酒ã€?/p>
皇帝柑别名贡柑,最早起源于广东省肇庆市四会市。纯正的皇帝柑皮薄核少、肉脆化渣ã€?/p>
清甜香蜜、高糖低酸且风味浓郁
[2]
。同时具有较高的医疗价值,具有通络化痰、顺其活血çš?/p>
功效ã€?/p>