一种银杏叶风味酒的研制  

Research on One Kind of Ginkgo Leaf Flavored Liquor

作　　者：孙朋朋[1] 王君高[1] 刘明明[1] 王孔斌[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《山东轻工业学院学报（自然科学版）》2013年第2期42-46,共5页Journal of Shandong Polytechnic University

基　　金：济南市企业自主创新计划(201116037)

摘　　要：利用银杏叶代替部分稻壳,采用传统方法酿造银杏叶原酒,应用现代蒸馏技术生产纯净酒,将原酒与纯净酒勾兑制得银杏叶风味酒。通过计算出酒率、品评及理化指标测定来确定最佳生产工艺。研究表明,银杏叶添加量为粮食总量的4%且原酒添加量为5%时,所生产的银杏叶风味酒质量最佳。Replacing part of the rice husk ,using the traditional method to brew original ginkgo leaf liquor and applying the modern distillation technology to make purified liquor ,the ginkgo leaf flavored liquor was produced by mixing the original liquor and purified liquor .By calculating the rate of liquor , tasting and determining the physical and chemical indicators ,the optimal production technology was determined .The research showed that adding Ginkgo leaf content of 4% of the total grain and 5% of original liquor,the quality of the Ginkgo leaf flavored liquor was proved to be the best in this case .

关 键 词：银杏叶 风味酒 纯净酒 

分 类 号：TS262.91[轻工技术与工程—发酵工程]