新型红枣利口酒的研制

New Type Chinese Jujube Liqueur

以红枣和四川小曲酒为原料,利用冷浸法制作了一种新型高度利口酒。通过系列试验,考察了利口酒制作的最佳工艺条件,并对该酒的澄清技术做了较深入的研究。最佳配方和工艺条件为:125g/L红枣加入48%vol的四川小曲基酒中,同时加入10%～12.5%的糖液,在20℃下浸泡18d,用0.006%的明胶进行下胶,在-5℃下冷冻5d可除去蛋白质、果胶和酒石等沉淀,制得的红枣利口酒澄清透明、甘甜爽净。

Chinese jujube and xiaoqv wine are used as the main material to make a new type of high degree liqueur.The optimal prescrip tion of this liqueur and the optimal producing conditions were studied in the experiment.The result shows that the optimal prescription and condition of producing Chinese jujube liqueur are as follow：125g/L Chinese jujube added in 48%vol wine,then add 10% - 12.5% sugar in to the wine.Immersed at 20℃ for 18 days,wipe off the impurity with 0.006% glutin.Getting rid of the protein,pectin and tartar, which can lead the wine feculent,by freeze at -5℃ for 5 days.The Chinese jujube liqueur was clear and transparent, sweet and yummy.