期刊文献+

桑葚果酒伴侣液的制备及配比研究

Preparation and Proportioning of Mulberry Wine Mate
下载PDF
导出
摘要 研发了一种以百香果汁、桑葚发酵蒸馏液、柠檬原汁、蜂蜜、白砂糖和葛根全粉为原料的桑葚果酒伴侣。通过正交试验,以感官(香气、澄清度、酸度、口感、口腔色泽、可接受性)为评价指标,进行桑葚果酒伴侣初始液原料的最佳配比筛选。结果表明,桑葚果酒伴侣初始液的最佳原料配比为:桑葚发酵蒸馏液25%,蜂蜜和白砂糖混合液(1∶1)8%,柠檬原汁11%,葛根全粉10%,百香果汁12%。以此为主要原料组合加水配制而成的桑葚果酒伴侣液的酸度适中、口感柔和、有淡淡的果酒香味,其酒精度为7.9%vol,pH3.5。 The experiment invents a mulberry wine mate by using passion fruit juice,fermented mulberry distillate,lemon juice,honey,sugar and pueraria powder as the raw materials.Using sensory scores(aroma,clarity,acidity,taste,oral color and acceptability)as evaluation indexes,the optimal raw material ratio was determined via orthogonal tests.The results showed that the optimal raw material ratio of the initial solution of the mulberry wine mate was as follows:25%fermented mulberry distillate,8%honey-sugar solution(1∶1),11%lemon juice,10%pueraria powder,and 12%passion fruit juice.The produced mulberry wine mate was with moderate acidity,soft taste and light fruit wine aroma.Its alcohol content was 7.9%vol and its pH value was 3.5.
作者 张颖 孙中理 刘义会 李觅 常少健 张磊 王超凯 蔡海燕 胡兴望 彭奎 ZHANG Ying;SUN Zhongli;LIU Yihui;LI Mi;CHANG Shaojian;ZHANG Lei;WANG Chaokai;CAI Haiyan;HU Xingwang;PENG Kui(Sichuan Food Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130;Key Laboratory of Brewing Engineering and Application of China National Light Industry Council,Chengdu,Sichuan 611130;Liu Nian's Master Studio of Liquor-making Skills,Chengdu,Sichuan 611130;Liquor Making Bio-technology&Application Key Laboratory,Yibin,Sichuan 644000,China)
出处 《酿酒科技》 2021年第4期51-54,共4页 Liquor-Making Science & Technology
基金 四川省科技厅苗子工程项目(2019JDRC0140) 四川省科技厅重点研发项目(2019YFN0117)。
关键词 桑葚 果酒 伴侣液 制备 配比 mulberry fruit wine mate preparation proportioning
  • 相关文献

参考文献4

二级参考文献30

  • 1罗安伟,刘兴华,任亚梅,寇莉苹.猕猴桃干酒酿造工艺研究[J].中国食品学报,2004,4(2):5-11. 被引量:4
  • 2胡新中,张国权,张正茂,欧阳韶晖,郑建梅,郭波莉,周丽.小麦面粉、面条色泽与蛋白质组分的关系[J].作物学报,2005,31(4):515-518. 被引量:26
  • 3吴祖芳,翁佩芳.桑椹的营养组分与功能特性分析[J].中国食品学报,2005,5(3):102-107. 被引量:105
  • 4涂正顺,李华,束怀瑞.猕猴桃发酵果酒优化工艺技术的研究[J].酿酒科技,2006(10):43-45. 被引量:17
  • 5Chen Z,Sagis L,Legger A,et al.Evaluation of starch noodles made from three typical Chinese sweet potato starches[J].Journal of Food Science,2002,67(9):3342-3347.
  • 6Hakansson A E,Pardon K,Hayasaka Y,Maria de Sa and Markus Herderich Structures and colour properties of new red wine pigments.Tetrahedron Letters,2003,44:4887-4891.
  • 7Revilla E,Garc(y)a-Beneytez E,Cabello F,Martín-Ortega G,Ryan J-M.Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them.Journal of Chromatography A,2001,915:53-60.
  • 8Tsanova-Savova S,Dimovw S,Ribarova F.Anthocyanins and color variables of Bulgarian aged red wines.Journal of Food Composition and Analysis,2002,15:647-654.
  • 9Gomez-Plaza E,Gil-Munoz R,Lopez-Roca J M,Martínez-Cutillas A,Fernández-Fernández J I.Maintenance of colour composition of a red wine during storage.Influence of prefermentative practices,maceration time and storage.Lebensm.-Wiss.u.-Technol.,2002,35:46-53.
  • 10Wang H B,Race E J,Shrikhande A J.Anthocyanin transformation in cabernet sauvignon wine during aging.Journal of Agricultural and Food Chemistry,2003,51:7989-7994.

共引文献44

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部