摘要
以玫瑰茄、糯米为主要原料,酿制了玫瑰茄糯米黄酒,再调配成玫瑰茄糯米黄酒饮料。着重研究了玫瑰茄提取液、玫瑰茄糯米黄酒、白糖水、蜂蜜水添加量对玫瑰茄糯米黄酒调配饮料感官品质的影响。通过单因素和正交试验,确定了玫瑰茄糯米黄酒调配饮料的最佳配方。结果表明,100 mL玫瑰茄糯米黄酒调配饮料中有玫瑰茄浸提液(1∶50)10 mL,玫瑰茄糯米黄酒25 mL,50%白糖水10 mL,50%蜂蜜水5 mL时,制得的玫瑰茄黄酒调配饮料呈宝石红色,酸甜可口,澄清透明,具有玫瑰茄的独特风味。
Roselle-glutinous rice wine is produced with glutinous rice and roselle extract as raw materials, then the wine is used for the production of blended beverage. In this study, the effects of roselle extract, roselle-glutinous rice wine, white sugar water, and honey water on the sensory quality of the blended beverage were studied. The optimum formula of the beverage was determined through single factor tests and orthogonal experiments as follows: roselle extract (1∶50) 10 mL/100 mL, roselle-glutinous rice wine 25 mL/100 mL, 50 % sugar water 10 mL/100 mL and 50 % honey water 5 mL/100 mL. The blended beverage was clear and transparent, ruby in color with sweet-sour taste and outstanding roselle flavor.
作者
王丽霞
胡冰洁
陆烝
陆东和
WANG Lixia;HU Bingjie;LU Zheng(College of Environmental and Biological Engineering,Putian University,Putian,Fujian 351100;School of Biological Science and Biotechnology,Minnan Normal University,Zhangzhou,Fujian 363000;Agricultural Ecology Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013;Institute of Agricultural Engineering and Technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China)
出处
《酿酒科技》
2019年第5期106-111,共6页
Liquor-Making Science & Technology
基金
福建省科技厅科技计划重点项目(高校产学研项目)(2015N5003)
关键词
玫瑰茄
糯米黄酒
饮料
配方
roselle
glutinous rice wine
beverage
formula
