一种草莓青柠西打酒的研制

Development of strawberry-lime cider

以浓缩梨汁为发酵原料,草莓浓缩汁、青柠檬浓缩汁、脱色脱酸梨浓缩汁为调配用原料,制成草莓青柠西打酒。通过正交实验得出草莓青柠西打酒的最佳配方是:7%vol西打酒占60%,草莓浓缩汁占12%,青柠檬浓缩汁占12%,脱色脱酸浓缩梨汁占2%。所研制的西打酒具有色泽清亮有光泽、果香浓郁、果香酒香协调、回味悠长的特点。

To serve the purpose of developing strawberry-lime flavored pear cider,pear juice concentrate is used as primary fermentation ingredient,followed by adding strawberry juice concentrate,lime juice concentrate and processed pear juice concentrate(which is decolorized and deacidified).The optimum formula of strawberry-lime cider is determined by orthogonal test as follows:the alcohol beverage base with 7% vol made up to 60% of the total,with 12% of each strawberry juice concentrate and lime juice concentrate,then 2% of the processed pear juice concentrate is added.It is characterized by bright and lustrous color,rich fruit,harmonious fruit and wine,and a long aftertaste.