花椒籽复合露酒配方优化

The Formula Optimization of Zanthoxylum bungeanum Seed Compound Liqueur

以清香型白酒为基酒,花椒籽粉、菊芋粉、甘草粉、桂花粉为主要添加物,研发一种复合型露酒。在单因素试验的基础上,选取花椒籽粉添加量、菊芋粉添加量、甘草粉添加量及桂花粉添加量4个因素,以花椒籽复合露酒的感官评分为指标,进行响应面优化试验。结果表明,以干质量计,在花椒籽粉添加量0.18%、菊芋粉添加量0.15%、甘草粉添加量0.08%及桂花粉添加量0.36%条件下,可获得色泽淡黄透明、香气怡人、酒体丰满圆润的花椒籽复合露酒,其感官评分为87.93分。

A kind of compound liqueur was developed with Fen-flavor liquor as base liquor,Zanthoxylum bungeanum seed powder,Jerusalem Artichoke powder,liquorice powder and Osmanthus fragrans powder as main additives.On the basis of single factor experiment,response surface optimization experiment was carried out with the sensory evaluation of Zanthoxylum bungeanum seed compound liqueur as the index.Four factors were selected including amount of Zanthoxylum bungeanum seed powder,Jerusalem Artichoke powder,liquorice powder and Osmanthus fragrans powder.The results showed that under the condition of Zanthoxylum bungeanum seed powder,Jerusalem Artichoke powder,liquorice powder and Osmanthus fragrans powder with the addition of 0.18%,0.15%,0.08%and 0.36%(dry weight),respectively.The compound liqueur with light yellow and transparent color,pleasant aroma and full body could be obtained,and its sensory evaluation was 87.93 points.