柑橘果酒风味调配工艺初探  

Primary Study of the Flavor Blending Process of Citrus Wine

作　　者：何彩梅[1] 李杰民[2] 龚福明 陈嘉豪 HE Caimei;LI Jiemin;GONG Fuming;CHEN Jiahao(School of Food Science and Bioengineering, Hezhou University, Hezhou, Guangxi 542899;Institute of Agro-products Processing Science ＆ Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007;Department of Clinical Medicine, Dehong Vocational College, Mangshi, Yunnan 678400, China)

机构地区：[1]贺州学院食品与生物工程学院,广西贺州542899 [2]广西农业科学院农产品加工研究所,广西南宁530007 [3]德宏职业学院临床医学系,云南芒市678400

出　　处：《酿酒科技》2018年第5期29-32,共4页Liquor-Making Science & Technology

基　　金：2017年贺州市科学研究与技术开发计划项目(贺科攻1707023)2017年贺州市科学研究与技术开发计划项目(贺科攻1707024);2016年广西壮族自治区中青年教师基础能力提升项目(KY2016LX377);大学生创新创业项目(201611838034);云南省教育厅科学研究基金资助项目(2017ZZX109);广西果蔬保鲜和深加工研究人才小高地

摘　　要：以柑橘原酒为原料,研究柑橘果酒的脱苦、增香和风味调配工艺。实验结果表明,活性炭添加量为0.03%,冰糖添加量为60 g/L时,能有效除去柑橘果酒的苦味。柑橘皮粉提取得到的香味成分与柑橘原酒以1∶3混合,得到的柑橘果酒果香味最佳。柑橘果酒风味调配最佳工艺为加糖量80 g/L、加酸量3.6 g/L、酒精度15%vol。In this study, the debittering, aroma-enhancing, and flavor blending of citrus wine was explored. The experimental results suggested that, the adding levels of active carbon and rock candy as 0.03 % and 60 g/L respectively could effectively remove the bitterness in citrus wine; the mixing ratio of the flavoring compositions extracted from citrus peel powder and citrus base wine as 1：3 could produce citrus wine with the best aroma; and the best flavor blending process included sugar adding level as 80 g/L, acid adding level as 3.6 g/L, and alcohol content as 15 %vol.

关 键 词：柑橘果酒 脱苦 调配工艺 

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]