摘要
以黄秋葵、枸杞、菊花、宁溪糟烧白酒为主要原料,研究黄秋葵枸杞菊花配制酒的加工工艺条件。通过双因素实验确定黄秋葵配制酒的最佳浸提条件为:浸提时间12 d,黄秋葵与宁溪糟烧白酒(60%)比例为3∶10(w/v);通过正交试验确定最佳调配条件为酒精度30%(v/v),杭白菊添加量2%(w/v),枸杞添加量5%(w/v)。该配制酒的感官指标和理化指标均符合国家标准。
Using okra,Chinese wolfberry and chrysanthemum and Ningxi distilled liquor as the raw materials,the processing technology of okra,Chinese wolfberry and chrysanthemum preparation wine was studied.By two-factor experiment optimum extracting conditions were obtained as follows：the proportion of Okra to Ningxi distilled liquor（60%,v/v）as 3 ∶ 10（w/v）,time 12 days.By orthogonal test the optimum compounding conditions were obtained as follows：the content of food alcohol as 30%（v/v）,the addition of chrysanthemum chrysanthemum 2%（w/v）and the amount of wolfberry 5%（w/v）.The organoleptic and physicochemical indexes of the liquor conformed to the national standard.
作者
陈江萍
Chen Jiangping(Taizhou Vocational College of Science ＆ Technology,Taizhou318020,China)
出处
《现代食品》
2018年第8期142-144,153,共4页
Modern Food
基金
台州科技职业学院校级课题(编号:TKY2017003)
关键词
黄秋葵
枸杞
菊花
配制酒
正交试验
Okra
Chinese wolfberry
Chrysanthemum
Preparation wine
Orthogonal test
