半固态发酵型无花果酒的研制

Development of Semi-solid Fermented Fig Wine

以发酵型无花果酒为原料,通过胶凝剂的作用研制半固态发酵型无花果酒.在卡拉胶、魔芋胶二元复配胶比例的基础上再与琼脂进行三元复配,确定卡拉胶、魔芋胶与琼脂三元复配胶凝剂的质量比为2:3:5.以总胶添加量、柠檬酸添加量、溶胶温度为自变量进行单因素实验.正交优化试验结果表明:总胶添加量为1.00%,柠檬酸添加量为0.07%,溶胶温度为50℃制备的半固态发酵型无花果酒酒精度为5%vol、硬度187 g、弹性4.01 g、胶着性59 g、咀嚼性2.30 mJ、析水率6.40%,感官得分为85分,综合得分为84分.此状态的半固态酒能较好维持原酒液风味.

The semi-solid fermented fig wine is developed by the action of gelling agents on fermented fig wine as a raw material.Based on the ratio of binary compound gum,carrageenan and konjac gum combined with agar,the ratio of ternary compound gelling agent is determined to be carrageenan:konjac gum:agar=2:3:5.The orthogonal optimization experiment was carried out using the single factor experiment with the addition ratio of total glue,the addition amount of citric acid,and the temperature of the sol as independent variables.The results showed that the addition percentage of total glue was 1.0%,the addition amount of citric acid was 0.07%,and the temperature of the sol was 50°C.The prepared semi-solid fermented fig wine has an alcohol content of 5% vol,a hardness of 187 g,an elasticity of 4.01 g,a stickiness of 59 g,a chewiness of 2.30 mJ,a water separation rate of6.40%,and a sensory score of 85.The overall score is 84,under which the semi-solid liquor can better maintain the flavor of the original liquor.