食品与发酵工业 >

2021 , Vol. 47 >Issue 16: 196 - 202

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026608

生产与科研应用

欧李果露酒加工工艺优化

  • 温华婷 ,
  • 高娉娉 ,
  • 史肖 ,
  • 赵美 ,
  • 李敏 ,
  • 韩舜愈 ,
  • 王婧
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省葡萄与葡萄酒工程学重点实验室,甘肃 兰州,730070)
硕士研究生(王婧副教授为通讯作者,E-mail:wangjing@gsau.edu.cn)

收稿日期: 2020-12-30

  修回日期: 2021-02-10

  网络出版日期: 2021-09-10

基金资助

甘肃省农业产业体系水果加工岗位专项项目(034043)

收起

Optimization of processing technology of Cerasus humilis liqueur

  • WEN Huating ,
  • GAO Pingping ,
  • SHI Xiao ,
  • ZHAO Mei ,
  • LI Min ,
  • HAN Shunyu ,
  • WANG Jing
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  • 1(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
    2(Gansu Key Lab of Viticulture and Enology,Lanzhou 730070,China)

Received date: 2020-12-30

  Revised date: 2021-02-10

  Online published: 2021-09-10

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摘要

为研究不同浸提条件对欧李果露酒品质的影响,明确其最佳浸提条件,以期提升欧李果的利用价值和新产品的开发。以欧李果实和清香型白酒为原料,选取料液比、乙醇体积分数、浸提时间、浸提温度4个因素,采用单因素结合响应面试验研究各因素及其交互作用对欧李果露酒总酚含量和感官评分的影响。结果表明,各因素对欧李果露酒风味和品质影响较大,其中料液比4∶6,乙醇体积分数28%,浸提时间13 d,浸提温度22 ℃为最佳浸提条件,所得欧李果露酒乙醇体积分数为16.78%,总酸5.2 g/L,总糖含量101.2 g/L,干浸出物1.2 g/L,总酚含量2 072.55 mg/L,总酯含量1.19 g/L,感官评分83.25分。酒体澄清透明,颜色呈宝石红色,香气浓郁,同时保留了欧李果独特的风味特征。

关键词： 欧李; 露酒; 响应面; 模糊综合评判; 浸提条件

本文引用格式

温华婷 , 高娉娉 , 史肖 , 赵美 , 李敏 , 韩舜愈 , 王婧 . 欧李果露酒加工工艺优化[J]. 食品与发酵工业, 2021 , 47(16) : 196 -202 . DOI: 10.13995/j.cnki.11-1802/ts.026608

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.

Key words： Cerasus humilis; liqueur; response surface; fuzzy comprehensive evaluation; extraction conditions

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