枸杞气泡酒的研制

Development of Wolfberry Alcopop

以枸杞清汁、枸杞蒸馏酒为原料,对枸杞气泡酒配方进行研究。在单因素试验基础上,利用正交试验设计优化枸杞气泡酒的最佳配方为6.7%的60%vol枸杞蒸馏酒,8.5%枸杞清汁;白砂糖与果葡糖浆(3∶7)复配糖源,添加量为55 g/L;柠檬酸与DL-酒石酸(11∶3)复配酸源,添加量为3.0 g/L;蜜柚浓缩汁为枸杞气泡酒主要辅料,添加量为15 g/L;枸杞气泡酒二氧化碳气容量控制在2.5倍。该产品色泽鲜亮,入口杀口感强烈,层次感强,具有枸杞香味。

The recipe of wolfberry alcopop was studied with clear wolfberry juice and distilled wolfberry liquor as the raw materials.On the basis of single factor experiments,the optimum recipe of wolfberry alcopop was determined by orthogonal design as follows:the proportion of 60%vol distilled wolfberry liquor was 6.7%,the proportion of clear wolfberry juice was 8.5%,the addition amount of sugar source(white granulated sugar∶high fructose corn syrup=3∶7)was 55 g/L,the addition amount of acid source(citric acid∶DL tartaric acid=11∶3)was 3.0 g/L,the addition amount of condensed pomelo juice was 15 g/L,and the carbon dioxide capacity was controlled at 2.5 times.The product had bright color,strong taste,strong sense of depth,and the unique aroma of wolfberry.