柑橘果酒风味调配工艺初探(29)
作者: 何彩梅1,李杰民2,龚福明3,陈嘉豪1
地址:1.贺州学院食品与生物工程学院,广西 贺州 542899; 2.广西农业科学院 农产品加工研究所,广西 南宁 530007; 3.德宏职业学院临床医学系,云南 芒市 678400 |
摘要: |
以柑橘原酒为原料,研究柑橘果酒的脱苦、增香和风味调配工艺。实验结果表明,活性炭添加量为0.03 %,冰糖添加量为60 g/L时,能有效除去柑橘果酒的苦味。柑橘皮粉提取得到的香味成分与柑橘原酒以1∶3混合,得到的柑橘果酒果香味最佳。柑橘果酒风味调配最佳工艺为加糖量80 g/L、加酸量3.6 g/L、酒精度15 %vol。 |
关键词: |
柑橘果酒; 脱苦; 调配工艺 |
中图分类号:
TS262.7;TS261.4 |
文献标识码:
A |
文章编号:
1001-9286(2018)05-0029-04 |
英文标题:
Primary Study of the Flavor Blending Process of Citrus Wine
英文作者:
HE Caimei1, LI Jiemin2, GONG Fuming3 and CHEN Jiahao1
英文地址:
1.School of Food Science and Bioengineering,Hezhou University,Hezhou,Guangxi 542899; 2.Institute of Agro-products Processing Science & Technology,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007;3.Department of Clinical Medicine,Dehong
英文摘要: |
In this study, the debittering, aroma-enhancing, and flavor blending of citrus wine was explored. The experimental results suggested that, the adding levels of active carbon and rock candy as 0.03 % and 60 g/L respectively could effectively remove the bitterness in citrus wine; the mixing ratio of the flavoring compositions extracted from citrus peel powder and citrus base wine as 1:3 could produce citrus wine with the best aroma; and the best flavor blending process included sugar adding level as 80 g/L, acid adding level as 3.6 g/L, and alcohol content as 15 %vol. |
英文关键词: |
citrus wine; debittering; blending process |
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