Optimization of processing technology of Cerasus humilis liqueur
WEN Huating1,2, GAO Pingping1,2, SHI Xiao1,2, ZHAO Mei1,2, LI Min1,2, HAN Shunyu1,2, WANG Jing1,2*
1(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China) 2(Gansu Key Lab of Viticulture and Enology,Lanzhou 730070,China)
Abstract: This research aimed to explore the effect of different extraction conditions on the quality of Cerasus humilis liqueur, and to determine the optimal extraction technology for improving the utilization value of C. humilis fruit and the development of new products. C. humilis fruit and Fen flavor liquor were used as raw materials to analyze the influence of four factors including material-liquid ratio, extraction alcohol content, extraction time, extraction temperature, and their interaction on the total phenol content and sensory score of C. humilis liqueur by single factor test, combined with response surface test. The results showed that the factors had great influence on the flavor and quality of C. humilis liqueur, the optimum extraction conditions were as follows: material-liquid ratio was 4∶6, the alcohol content was 28%, the extraction time was 13 d and the extraction temperature was 22 ℃. The ethanol volume fraction of C. humilis liqueur was 16.78%, total acid was 5.2 g/L, total sugar content was 101.2 g/L, dry extract was 1.2 g/L, the total phenol content was 2 072.55 mg/L, total ester content was 1.19 g/L and the sensory score was 83.25. The wine was clear and transparent, color was ruby red, aroma was rich, and retained the unique flavor of C. humilis.
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2021, Vol. 47 
