秋葵酒的研制初报

A preliminary report on development of okra wine

以秋葵干燥荚果、秸秆、根系等为不同原料,利用浸泡工艺,进行了秋葵酒的研制。结果表明,采用荚果、秸秆和根系浸提,对浸提影响较大的因素是酒精度和浸提时间,料液比和浸提温度的影响较小;在酒精度50 v/v、浸提时间90 d、浸提温度20℃、料液比1∶15时为最佳组合A2B3C1D2;采用荚果、秸秆和根系浸提,产品综合评分分别为91分、88分和88分。

A preliminary report on development of okra wine with dry pod, straw, root as different raw materials, using the soaking technology. The result showed that the factors influencing the soaking technology of the pod, straw and root were mainly alcohol and extraction time, while the material liquid ratio and extraction temperature influenced less. The best combination of alcohol(50%), 90 d(extraction time), 20 ℃(extraction temperature), 1 ∶15 (material liquid ratio) was A2B3C1D2. Comprehensive evaluation of wine product using the soaking technology of the pod, straw and root were 91, 88 and 88 respectively.