摘要
为了迎合当前多样性的露酒市场,以甘草、红枣和小麦为原料制备甘麦大枣露酒,对露酒浸提工艺、配方以及澄清条件进行优化,并对产品进行感官评价和理化分析。结果表明,甘麦大枣露酒的最佳浸提工艺为乙醇体积分数60%、料液比24∶100(g∶mL)、超声提取时间60 min、超声提取温度80℃、超声提取功率225 W、浸泡时间2 h。在此条件下,总黄酮含量最高达到了0.39 mg/mL;最佳甘麦大枣露酒配方为每100 mL的甘麦大枣露酒含8 mL甘麦大枣浸提浓缩液、63 mL 60%vol白酒基酒、29 mL纯净水和2 g的白砂糖,之后以0.4 g/L的皂土进行澄清,所制得的甘麦大枣露酒酒体澄清透明,口味鲜明,口感醇厚。
In order to meet the current diversified market of Lujiu,using liquorice,jujube and wheat as raw materials,Ganmai Dazao Lujiu was prepared.The extraction process,formula and clarification process of Lujiu were optimized,and sensory evaluation and physicochemical analysis were carried out.The results showed that the optimal extraction technology of Ganmai Dazao Lujiu was ethanol volume fraction 60%,solid-liquid ratio 24∶100(g∶ml),ultrasonic extraction time 60 min,temperature 80℃,power 225 W,soaking time 2 h.Under these conditions,the maximum total flavonol content reached 0.39 mg/ml.The optimal formula of Ganmai Dazao Lujiu was Ganmai Dazao extract concentrate 8 ml/100 ml,60%vol base liquor 63 ml/100 ml,pure water 29 ml/100 ml and sugar 2 g/100 ml.And then the wine was clarified with saponite 0.4 g/L.The Ganmai Dazao Lujiu was clear and transparent,which had distinctive taste characteristics and mellow taste.
作者
胥强
王佳丽
王雪芳
杨珍
李寒露
王怡宁
霍超
罗学刚
XU Qiang;WANG Jiali;WANG Xuefang;YANG Zhen;LI Hanlu;WANG Yining;HUO Chao;LUO Xuegang(Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Key Laboratory of Industrial Microbiology of Tianjin,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;National Demonstration Centerfor Experimental Bioengineering Education,Tianjin 300457,China;Tianjin Lutaichun Brewing Co.,Ltd.,Tianjin 301500,China)
出处
《中国酿造》
CAS
北大核心
2024年第5期150-155,共6页
China Brewing
基金
国家自然科学基金项目(U20A20400)
国家重点研发计划项目(2017YF0400303)。
关键词
露酒
甘麦大枣汤
制备工艺
澄清
Lujiu
Ganmai Dazao soup
preparation technology
clarifying process
