蓝莓草莓配制酒的研制及稳定性探讨  

Development of Blueberry & Strawberry Liqueur and Study of Its Stability

作　　者：余美丽[1] 陈力[1] 裴斐[1] 武圆圆 宋娇娇[1] YU Meili;CHEN Li;PEI Fei;WU Yuanyuan;SONG Jiaojiao(Yanghe Distillery Co. Ltd., Suqian, Jiangsu 223800, Chin)

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》2018年第5期71-74,79,共5页Liquor-Making Science & Technology

摘　　要：蓝莓草莓配制酒是以四川产的蓝莓、草莓为主要原料,使用绵柔基础酒1号、绵柔基础酒2号、绵柔基础酒3号为组合酒基,经浸提调配而成的酒品。通过正交试验得到蓝莓草莓配制酒的最佳配制参数是:果汁含量为40%,果汁配比(蓝莓∶草莓)为1∶1.2,酒精度为15%vol,组合酒基配比(绵柔基础酒1号∶绵柔基础酒2号∶绵柔基础酒3号)为6∶3∶1;所研制的蓝莓草莓配制酒稳定性良好,具有色泽紫红清亮、香气浓郁、口感清爽怡人、回味悠长的特点。Blueberry strawberry liqueur was produced as follows： blueberry and strawberry planted in Sichuan used as raw materials, No.1, No.2 and No.3 soft base liquor used as the compound base liquor, after extraction and blending, product wine was finally produced. The optimum blending parameters were summed up as follows： fruit juice content was 40 %, the ratio of blueberry juice to strawberry juice was 1∶1.2, alcohol content was 15 %vol, the ratio of No.1, No.2 and No.3 soft base liquor was 6∶3∶1. The produced wine was clear and purple red in color and it had good stability, strong aroma, enjoyable taste and long aftertaste.

关 键 词：蓝莓 草莓 配制酒 研制 稳定性 

分 类 号：TS262.8[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]