蜜橘甜酒果露酒制作工艺研究  

Study on the Production Process of Orange Sweet Wine and Fruit Wine

作　　者：蒋露 熊海燕[1,2] JIANG Lu;XIONG Haiyan(Wuhan Vocational College of Software and Engineering,Wuhan,Hubei 430205,China;Wuhan Engineering Research Center of Drug Solubilization,Wuhan,Hubei 430205,China)

机构地区：[1]武汉软件工程职业学院,湖北武汉430205 [2]武汉市药物增溶工程技术研究中心,湖北武汉430205

出　　处：《农产品加工》2020年第14期44-45,49,共3页Farm Products Processing

基　　金：全国食品工业职业教育教学指导委员会教学改革研究课题“产教融合背景下高职食品类专业群课程体系构建”(SH287)。

摘　　要：以湖北宜昌蜜橘为原料,经特殊工艺发酵成橘子果酒作基酒,辅以糯米甜酒调配出果酒与基酒比例为7∶3的蜜橘甜酒果露酒。以酒精度、糖度、酸度为3个因素进行单因素试验,并以单因素试验结果为基础,通过正交试验设计确定蜜橘甜酒果露酒的最佳生产工艺。结果表明,酒精度8%Vol,总糖度22 g/L,总酸度4.0 g/L时,制得的果露酒口感好、风味最佳。Hubei Yichang honey orange as raw material by special process fermented into orange fruit wine as a base wine,supplemented by rice sweet wine to mix fruit wine and base wine ratio of 7∶3 of the honey orange sweet wine fruit wine.The single-factor experiment was carried out on the three factors of alcohol,sugar and acidity,and based on the results of single-factor experiment,the optimal production process of orange sweet wine and fruit wine was determined by orthogonal experimental design.Experiments showed that the taste and flavor of the product wine was the best when the alcohol content was 8%Vol,the total sugar was 22 g/L and the total acidity was 4.0 g/L.

关 键 词：蜜橘 甜酒 果露酒 发酵工艺 感官要求 

分 类 号：TS262.7[轻工技术与工程—发酵工程]