一种芒果味西打酒的研制  

Development of Mango Cider

作　　者：谢杰[1] 裴斐[1] 余美丽[1] 刘海波[1] 史修磊 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2017年第1期73-75,共3页Liquor-Making Science & Technology

摘　　要：以芒果为原料,经清洗、破碎、浸提、过滤等工序,制成芒果汁。再以芒果汁、西打酒为主要原料配以柠檬酸等辅料,制成芒果西打酒。确定气液混合最适压力为0.22 MPa,通过正交实验得出芒果西打酒最佳配方是:10%vol西打酒占44%,芒果汁占20%,糖液占30%,柠檬酸占0.22%。Mango was used as raw material. After cleaning, grinding, extracting, and filtering, mango juice was prepared. Then mango juice and cider were used as raw materials, through the addition of other auxiliary materials, mango cider was finally produced. The best formula was determined by orthogonal test as follows： 44 % cider （10 %vol）, 20 % mango juice, 30 % sugar solution and 0.22 % citric acid, and the best pressure for the mixing of liquid and gas was 0.22 MPa.

关 键 词：芒果 西打酒 研制 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]