紫苏叶发酵饮料及蒸馏酒的研制

Development of Fermented Beverage and Distillate Spirits of Perilla Leaf

以紫苏叶为主要原料制作紫苏叶发酵饮料及蒸馏酒.考察料液比、发酵温度、加糖量及酵母用量对紫苏发酵饮料品质的影响,从而确定最佳制作条件,并对紫苏叶发酵饮料及蒸馏酒产品的香气成分进行了初步分析.研究结果显示:料液比为1∶16、发酵温度为20℃、初始糖含量为20%、酵母添加量为1.5‰时,紫苏叶发酵饮料感官品质、发酵效果最佳,口感纯正、适宜饮用,所得蒸馏酒具有紫苏叶特有的香气.本研究结果证实,紫苏叶可以用于发酵饮料及蒸馏酒的制作,且工艺简单,有利于丰富紫苏产品种类,促进紫苏原料的综合利用.

The perilla leaf was used as material to produce a perilla leaf fermented beverage and distillate spirits.The effect of the solid-liquid ratio,fermentation temperature,sugar content and the yeast dosage on the quality of perilla leaf fermented beverage was determined.The optimum processing conditions were obtained.The aroma of beverage and spirits was analyzed.The results showed that the optimum conditions were as follows:the solid-liquid ratio was 1∶16,the fermentation temperature was 20℃,the amount of sugar was 20%,the dosage of yeast was 1.5‰.The beverage has a good taste and is suitable for drinking.The distillate spirits possessed the special flavor of perilla leaf.It would be possible to utilize perilla leaf to produce fermented beverage and distillate spirits by simple process.It is beneficial to enrich the variety of perilla and promote the comprehensive utilization of Perilla.