不同水果调配新型果味甜米酒的可行性研究

Feasibility Study on Different Fruits Blending New Fruit Sweet Rice Wine

本研究探讨了不同水果与甜米酒的调配方案,其中菠萝汁与米酒以0.4∶1的比例搭配,风味最佳,各香协调,适合作为后续产品的优选水果原料。葡萄甜度高,荔枝和柑橘的果香易掩盖酒香,而番茄中色素不易溶解到米酒中,且风味欠佳,都不适合作为果味甜米酒原料。

This study explored the blending scheme of different fruits and sweet rice wines. The pineapple juice and rice wine are matched in a ratio of 0.4∶1. The flavor is the best and the fragrance is coordinated. It is suitable as the preferred fruit raw material for the subsequent products. The sweetness of the grapes is high, the fruity notes of lychee and citrus are easy to cover up the wine, and the pigment in the tomato is not easy to dissolve into the rice wine, and the flavor is not good, and it is not suitable as the raw material of the fruity sweet rice wine.