| 红枣桑葚菊花复合梨酒的研制 |
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| 引用本文： | 卢鑫宇,韩子璇,张斌斌,常杰,赵婉如,朱志敏,于有伟,符玉芳.红枣桑葚菊花复合梨酒的研制[J].农产品加工．学刊,2021(5). |
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| 作者姓名： | 卢鑫宇 韩子璇 张斌斌 常杰 赵婉如 朱志敏 于有伟 符玉芳 |
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| 作者单位： | 山西师范大学现代文理学院;山西师范大学食品科学学院 |
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| 基金项目： | 山西省高等学校大学生创新创业训练计划项目(2019915);山西师范大学现代文理学院大学生创新创业训练计划项目(2019DC11);山西师范大学“食品微生物学”优质课程项目(2017YZKC-24)。 |
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| 摘 要： | 以雪梨酿造的酒为基酒,用红枣、桑葚、菊花、蜂蜜等为原料,研究了浸泡温度、浸泡时间、物料比、料液比、酒精浓度、蜂蜜添加量、梨汁添加量等因素对复合梨酒的感官指标的影响。复合梨酒的最佳工艺条件为浸泡温度5℃,浸泡时间7 d,物料比(红枣∶桑葚∶菊花)1∶1∶1(物料总量为3 g),料液比3∶100,乙醇15%Vol左右,梨汁添加量6 mL/100 mL,采用蜂蜜调节梨酒糖度为20°Brix。在此条件下制备的复合酒颜色呈红褐色,有光泽,酒体芬芳,兼具多种果香,甜度适口。
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| 关 键 词： | 梨 红枣 桑葚 菊花 果酒 |
Study on Compound Pear Wine of Jujube,Mulberry and Chrysanthemum |
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| LU Xinyu,HAN Zixuan,ZHANG Binbin,CHANG Jie,ZHAO Wanru,ZHU Zhimin,YU Youwei,FU Yufang.Study on Compound Pear Wine of Jujube,Mulberry and Chrysanthemum[J].Nongchanpin Jlagong.Xuekan,2021(5). |
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| Authors: | LU Xinyu HAN Zixuan ZHANG Binbin CHANG Jie ZHAO Wanru ZHU Zhimin YU Youwei FU Yufang |
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| Institution: | (Modern College of Humanities and Sciences,Shanxi Normal University,Linfen,Shanxi 041004;College of Food Science,Shanxi Normal University,Linfen,Shanxi 041004,China) |
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| Abstract: | Base liquor was fermented with pear,and red jujube,mulberry,chrysanthemum and honey were used as raw materials.The effects of soaking temperature,soaking time,material ratio,material/liquid ratio,alcohol concentration,amount of honey and amount of pear juice on sensory indexes of compound pear wine were investigated.The optimum technological conditions of compound pear wine were soaking temperature 5℃,soaking time 7 days,and the material ratio of red jujube∶mulberry∶chrysanthemum=1∶1∶1(The total amount of material was 3 g).The ratio of material to liquid was 3∶100,about 15%Vol of ethanol,the added amount of pear juice was 6 mL/100 mL,and honey was used to adjust the sugar degree of pear wine to 20°Brix.Under these optimum conditions,the compound wine was reddish brown in color,shiny,full-bodied,with a variety of fruits,sweet taste. |
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| Keywords: | pear red jujube mulberry chrysanthemum fruit wine |
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