摘要
以仙人掌和糯米为主要原料,经发酵、调配、后熟,研制出仙人掌米酒。对仙人掌的护色工艺进行研究,并通过正交试验探索了仙人掌米酒的最佳生产工艺。结果表明,最佳的护色条件为:将仙人掌在85～90℃下热烫1min,然后用0.10%的抗坏血酸与0.05%的柠檬酸进行护色;最佳配比为:米酒50%、仙人掌汁30%、白砂糖6%、柠檬酸0.05%。在此条件下制得的仙人掌米酒呈乳白色略带绿色,酸味柔和,酒体醇厚协调,具有仙人掌米酒的独特风味。
Cactus and glutinous rice were used as the major raw materials to make cactus rice wine through the processes of fermentation, formulation and post-storage. A study was conducted on the color protection process for cactus, and orthogonal experiments made to investigate the optimum production technique of the rice wine. The results showed the optimum color protection process for cactus as heating cactus at 85 - 90~C for lmin, followed by protecting its color with 0.10% ascorbic acid and 0.05% citric acid. The optimal formula of the final rice wine was determined as follows： glutinous rice wine 50%, cactus extract 30%, sugar 6% and citric acid 0.05%. Featured by a greenish ivory color, mild sourness and mellow and harmonious texture, the rice wine obtained under these conditions had the special flavor of cactus rice wine.
出处
《饮料工业》
2013年第4期36-38,42,共4页
Beverage Industry
关键词
仙人掌
糯米
米酒
生产工艺
cactus
glutinous rice
rice wine
production technique
