浸泡型青梅酒的制作及澄清工艺

The Process of Fabrication and Clarification of Immresion-type Greengage Wine

以食用酒精、冰糖和新鲜青梅为原料,对青梅酒的制作及澄清工艺进行研究,并对青梅酒的制作及澄清工艺进行单因素及正交试验。结果表明,青梅酒制作工艺影响因素顺序为:酒精体积分数>加糖量>青梅与酒比例,最佳工艺条件为:酒精体积分数50%、青梅与酒比例1︰7 g/mL、加糖量65%。对所制作的青梅酒进行澄清试验,得出影响青梅酒澄清度的因素主次顺序为:皂土添加量>单宁酸添加量>果胶酶添加量>壳聚糖添加量,澄清青梅酒的最佳工艺条件为:皂土添加量0.08 g/100 mL、单宁酸添加量0.08 g/100 mL、果胶酶添加量0.08 g/100 mL、壳聚糖添加量0.06 g/100 mL。在最优组合下平行试验3次,得到澄清后青梅酒的透光率为96.5%。

Using edible alcohol,crystal sugar and fresh green plum as raw materials,the process of fabrication and clarification of immresion-type greengage wine were studied.The single factor and orthogonal test were carried out on the production and clarification of greengage wine.The results showed that the order of factors influencing the production process of greengage wine was alcohol concentration>the amount of sugar>the proportion of greengage and wine.The optimal condition was obtained as follows:the alcohol concentration 50%,the proportion of greengage and wine 1︰7 g/mL,and the amount of sugar 65%.The clarification experiment of the wine was carried out,and the main order of the factors affecting the clarity of the wine was the addition of bentonite>tannic acid>pectinase>chitosan.The optimal condition of clarification of greengage wine was obtained as follows:the addition of bentonite 0.08 g/100 mL,the addition of tannic acid 0.08 g/100 mL,the addition of pectinase 0.08 g/100 mL,and the addition of chitosan 0.06 g/100 mL.In this optimal combination of 3 parallel test,the transmittance of greengage wine was 96.5%.