| 枸杞酒的加工工艺及感官评定 |
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| 引用本文： | 蔡敏,郑惠.枸杞酒的加工工艺及感官评定[J].农产品加工．学刊,2011(7):92-94. |
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| 作者姓名： | 蔡敏 郑惠 |
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| 作者单位： | 1. 孝感学院生命科学技术学院,湖北孝感,432000
2. 孝感学院生命科学技术学院,湖北孝感432000;华中农业大学生命科学技术学院,湖北武汉430070 |
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| 基金项目： | 孝感学院2012年度科学研究项目(z2012017) |
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| 摘 要： | 采用配制法和发酵法生产枸杞酒。配制枸杞酒加工工艺简单,通过正交试验选出最佳的浸泡工艺,结果表明,按枸杞质量与白酒(酒精体积分数为45%)体积之比为1∶9,浸泡14 d后,调节酒精体积分数为21%,糖度9°Brix,总酸1.1 g/L,所得成品酒色纯正、通透,气味芳香;发酵枸杞酒加工工艺较复杂,枸杞的有效成分能够充分利用,枸杞经过浸泡、打浆、过滤、杀菌、发酵等工序制成,成品酒口感醇厚,枸杞果香和酒香融为一体。
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| 关 键 词： | 枸杞 配制 发酵 感官评定 |
The Processing Technology and Sensory Evaluation of Medlar Wine |
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| Cai Min,Zheng Hui.The Processing Technology and Sensory Evaluation of Medlar Wine[J].Nongchanpin Jlagong.Xuekan,2011(7):92-94. |
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| Authors: | Cai Min Zheng Hui |
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| Institution: | Cai Min1,Zheng Hui1,2(1.College of Life Science and Technology,Xiaogan University,Xiaogan,Hubei 432000,China,2.College of Life Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070,China) |
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| Abstract: | This paper describes two methods of medlar wine production,including integrated method and fermented method.The processing technology of intergrated medlar wine is simple.In the orthogonal test with 4-factor and 3-level,the results show that the best processing technology is as follows:dry medlar is macerated in 45% distilled spirit with a ratio at 1∶9 for 14 d.Then the maceration extract is adjusted its alcohol content,sugar content and total acid content at 21%,9% and 1.1 g/L respectively.The product has a fresher taste and better flavor.The fermented medlar wine is diffcult and most of the effective composition of medlar can be extracted.It is produced through soaking,crushing,sterilization,fermentation,etc.The product has a good flavor and a nice taste with the combined medlar fruits and flavor of wine. |
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| Keywords: | medlar integrating fermentation sensory evaluation |
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