摘要
以金桔果皮为主要原料,辅以冰糖、白砂糖和蜂蜜开发研制利口酒。通过单因素实验和正交试验确定金桔利口酒生产工艺最佳参数。结果表明,最佳工艺参数为:52%vol瓶装浓香型白酒,用50 mL白酒浸提10 g金桔果皮,浸提时间为4 d,调入甜味剂勾兑成酒度20%vol,糖度15%,再加入果皮浸提2 d后,用0.04%的β-环糊精脱苦,最后用0.04%的明胶处理3～5 d,可得晶莹剔透、清香怡人、,饱满爽口的金桔利口酒。
Oval kumquat peel was used as main raw materials with candy, sugar and honey as auxilliary raw materials to produce liqueur. The best technical parameters were determined by single factor experiments and orthogonal experiments as follows： 50 mL 52 %vol bottled Luzhou-flavor liquor used for 10 g oval kumquat peel lixiviating, lixiviating time was 4 d, then blended with sweetener until alcoholicity dropped to 20 %vol and sugar content was 15 %, then oval kumquat peel added again for 2 d lixiviation, and 0.04 % 13-cyclodextrins used for bitterness removal, and finally 3-5 d 0.04 % gelatin treatment. The produced liqueur had glittering and translucent color with full and enjoyable taste and pleasant aroma.
出处
《酿酒科技》
2010年第2期97-100,共4页
Liquor-Making Science & Technology
关键词
利口酒
金桔皮
脱苦
澄清
liqueur
oval kumquat peel
bitterness removal
clarify
