| 石榴利口酒生产工艺初探 |
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| 引用本文： | 孟军,张建才,王照友.石榴利口酒生产工艺初探[J].农产品加工．学刊,2011(2):64-66. |
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| 作者姓名： | 孟军 张建才 王照友 |
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| 作者单位： | 1. 河北科技师范学院,食品科技学院,河北,秦皇岛,066600
2. 兴隆县质量监督所,河北,兴隆,067300 |
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| 摘 要： | 以新鲜石榴为原料,进行了石榴利口酒工艺中的关键技术研究。研究不同浸渍时间对石榴利口酒各项理化指标,如颜色、单宁、总酚、干浸出物的变化和口感的影响,确定采用体积分数为18%的酒精浸渍12 d效果最好,同时采用膨润土和明胶2种澄清剂进行单一澄清试验。结果显示,使用质量浓度为6.0g/L的膨润土澄清石榴利口酒24h以上效果较好。
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| 关 键 词： | 石榴 利口酒 浸渍 澄清 |
Production of Pomegranate Liqueur |
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| Meng Jun,Zhang Jiancai,Wang Zhaoyou.Production of Pomegranate Liqueur[J].Nongchanpin Jlagong.Xuekan,2011(2):64-66. |
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| Authors: | Meng Jun Zhang Jiancai Wang Zhaoyou |
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| Institution: | 1.College of Food Science & Technology,Hebei Normal University of Science & Technology,Qinhuangdao,Hebei 066600, China;2.Xinglong Bureau of Quality and Technical Supervision,Xinglong,Hebei 067300,China) |
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| Abstract: | Using Pomegranate as raw materials,the study can provide experiences and supports in the production of pomegranate liqueur.In this experiment,pomegranate as raw materials in a pomegranate liqueur key technology process.Soaking time of different physical and chemical indicators of pomegranate liqueur,color,tannin,phenol,dried extract of the changes and the impact of taste, to determine the alcohol impregnated with 18%of the 12 d best while using bentonite and gelatin to clarify two clarifying agent for a single test The results show that 6.0 g/L of bentonite to clarify the effect of pomegranate liqueur is better than 24 h. |
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| Keywords: | pomegranate pomegranate liqueur dipping clarify |
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