摘要
以花卉汁和麦芽汁为原料研制出一种具有特殊风格的花卉麦芽汁饮料。论文研究了花卉浸提的技术参数,探讨了麦芽汁糖化的温度,并对成品酒感官、风味进行研究。结果表明:玫瑰花的最佳浸提条件为:料水比1:60,浸提温度80℃,浸提时间1.5h。麦芽汁糖化的最佳温度为65℃。花卉麦芽汁饮料的最佳配比是:玫瑰浓汁与麦芽汁以40:60的比例混合,加入2%的糖。
Flowers juice and wort were selected out as the raw materials to develop a special style of flower wort beverage.Through studying on the change of sensory and flavor,the condition of flower extraction by water was determined,and the temperature of wort Glycosylated was discussed.The results showed that： the best condition of flower extraction was： using 80℃ water to extract rose for 1.5hours,and the ratio of roses to water was 1： 60.The best temperature of wort Glycosylated is 65℃.A special beverage was obtained by mixing rose liquid and wort with the ratio 40：60 as well as adding 2% sugar.
出处
《食品与发酵科技》
CAS
2011年第2期82-85,共4页
Food and Fermentation Science & Technology
关键词
花卉
麦芽汁
饮料
flowers
wort
beverage
