菠萝蜜露酒加工工艺研究  

Study on Processing Technology of Jackfruit Liqueur

作　　者：张玲[1] 曾婉玲[1] 李春海[1] 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000

出　　处：《食品研究与开发》2015年第4期94-98,共5页Food Research and Development

基　　金：广东省茂名市科技计划项目:菠萝蜜系列果酒的研制与开发(2012B01054)

摘　　要：以菠萝蜜和双蒸酒为原料,采用单因素和正交试验对菠萝蜜露酒的浸提工艺进行优化,结果表明,最佳浸提条件为:双蒸酒与菠萝蜜果浆的比例为2.5∶1(体积比),添加5 g/L蔗糖,0.05%柠檬酸,40℃下浸提24 h。并对菠萝蜜露酒的澄清工艺进行了研究,确定理想的澄清方法为离心澄清,3 000 r/min离心15 min。制得的菠萝蜜露酒色泽淡黄,澄清,爽口,酸甜适宜,果香宜人,风味良好。The experiment studied the processing technology of a liqueur which used jackfruit and double distilled liquor as main material. Extraction parameters were optimized by single factor and orthogonal test. The result showed as follows ： The ratio of double distilled liquor to jackfruit pulp was 2.5 ： 1 （v/v）, 5 g/L sucrose and 0.05 % citric acid was added, extracted for 24 h under 40 ℃. The perfect clarification method for jackfruit liqueur was centrifugal separation, 3 000 r/min and 15min. With this process, the Jackfruit liqueur had yellow color, transparent bodied, refreshing taste and aromatic bouquet.

关 键 词：菠萝蜜 露酒 浸提工艺 澄清 

分 类 号：TS262.7[轻工技术与工程—发酵工程]