摘要
以陈皮、红糖为发酵原料,选用酵母菌FKBL2.0008进行发酵,蒸馏得45%vol陈皮酒。通过单因素分析,得到陈皮酒的陈皮预处理条件、酵母的确定、酵母添加量、发酵周期以及料液比、糖水比。通过三氯化铝比色法测定陈皮中黄酮含量,通过DNS法测定发酵液中还原糖浓度。通过气相色谱-质谱(GC-MS)对成品酒中的挥发性成分分析得出陈皮酒中的物质种类。经感官品评,酿造的陈皮酒具有澄清透亮、香气纯正、入口清爽等特征。
In this study,orange peel and brown sugar were used as raw materials,yeast FKBL2.0008 was adopted,and orange peel liquor of 45%vol was produced.Through single factor analysis,we determined the pretreatment conditions of orange peel,the selection of yeast,the yeast addition amount,the fermentation time,the material-liquid ratio,and the sugar-water ratio.The content of flavore in the orange peel was determined by aluminium trichloride colorimetric method,and the concentration of reducing sugar in the fermentation broth was determined by DNS method.The volatile components in the produced liquor were analyzed by gas chromatography-mass spectrometry(GC-MS).The sensory evaluation results showed that the liquor was clear and transparent,and had pure aroma and refreshing taste.
作者
陈文思
邱树毅
李朝云
于院国
王晓丹
CHEN Wensi;QIU Shuyi;LI Zhaoyun;YU Yuanguo;WANG Xiaodan(School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Guizhou Provincial Key Lab of Fermentation Engineering and Bio-pharmacy,Guizhou University,Guiyang,Guizhou 550025,China)
出处
《酿酒科技》
2020年第2期74-80,共7页
Liquor-Making Science & Technology
基金
从江县米酒原料糯米种植基地建设及深加工，黔科合成果[2019]4333号
酱香型白酒酿造过程中放线菌的作用机制研究，黔科合平台人才[2019]5645
产白酒醇甜风味物质微生物筛选及关键技术研究，黔科合支撑[2016]2340
酱香型大曲中嗜温高温放线菌FKBL4.010的碳代谢基础研究，黔科合平台人才[2017]5788-23
浓香型白酒甜味物质解析，贵大人基合字[2017]45号
关键词
陈皮酒
蒸馏酒
气相色谱-质谱(GC-MS)
orange peel liquor
distilled liquor
gas chromatography-mass spectrometry(GC-MS)
