玫瑰马奶露酒生产工艺优化

Optimization of Production Process of Rose Kumiss

以马奶酒为主要原料,干玫瑰花作为被浸提物质,制作一种具有良好风味的复合型玫瑰马奶露酒。采用单因素试验和正交试验,以感官评分为标准,确定最佳工艺条件。结果表明,22%vol马奶酒,干玫瑰花材料选择墨红玫瑰∶滇红玫瑰1∶1(质量比),0.1%三氯蔗糖,温度25℃,浸提时间24 h,料液比1∶50(g/mL)时玫瑰马奶露酒口感最好,在此条件下,多糖含量37.63 mg/mL,多酚含量23.12 mg/mL,均明显高于马奶酒。

The raw material,kumiss with dried roses as the extractable substance produces a compound rose kumiss with good flavor.A single factor test and an orthogonal test determined the optimum production conditions based on sensory scores.The optimum combination was:22%vol kumiss,dry dark red roses and Dianhong roses at a mass ratio of 1∶1 with 0.1%sucralose.The optimum conditions were:temperature 25℃,extraction time 24 h,material-to-liquid ratio 1∶50(g/mL).The resulting polysaccharide content was 37.63 mg/mL and the polyphenol content was 23.12 mg/mL,which were both significantly higher levels than in kumiss.