韭菜酒的护色工艺研究  

Study on Color-protecting of Leek Wine

作　　者：缪荣素 叶含薇 赵洪波 陈蕾[1] 张娇[1] 刘佩芊 何丁欣 甘城源 罗傲雪[1] 赵娟[1] 谭雪艳 范益军[1] Miao Rongsu;Ye Hanwei;Zhao Hongbo;Chen Lei;Zhang Jiao;Liu Peiqian;He Dingxin;Gan Chengyuan;Luo Aoxue;Zhao Juan;Tan Xueyan;Fan Yijun(Department of Landscape Plants,Sichuan Agricultural University,Chengdu 611130,China;Sichuan Runhe Jiayuan Technology Co.,Ltd.,Chengdu 611732,China)

机构地区：[1]四川农业大学园林植物系,四川成都611130 [2]四川润禾家园科技有限公司,四川成都611732

出　　处：《山东化工》2020年第21期119-121,共3页Shandong Chemical Industry

摘　　要：为了探究韭菜酒的护色工艺,以韭菜叶、白酒为原料,通过单因素试验分析了碳酸氢钠浓度、护色剂种类及其处理方式、澄清工艺以及贮存条件对韭菜酒色泽的影响。结果表明,采用0.3%碳酸氢钠沸水溶液漂烫韭菜1 min后、95℃硫酸铜溶液漂烫10min护色、-20℃冷冻12 h澄清工艺的韭菜酒色泽最佳,呈绿色,酒体无沉淀。4℃低温遮光贮存10天后,韭菜酒的色泽仍然呈绿色,没有产生浑浊的现象。说明韭菜在弱碱性条件下,使用硫酸铜护色,制作的韭菜酒-20℃冷冻12 h后,低温避光保存10天,韭菜酒的色泽仍然稳定,呈绿色。In order to explore the color-protecting of leek wine,the concentration of sodium bicarbonate,the type of color protection agent and its treatment,clarification technology and storage conditions on the color of leek wine were analyzed by single factor test.The results showed that the leek liquor bleached with 0.3%sodium bicarbonate in boiling water for 1min,blanched with copper sulfate solution at 95℃for 10 min to protect the color,frozen at-20℃for 12 h to clarify the process had the best color,green color and no precipitation.After 10 days of low temperature shading at 4℃,the color of leek wine was still green without turbidity.It shows that leek in a slightly alkaline condition,the use of copper sulfate color,the production of leek wine frozen at-20℃for 12 h,low temperature and preservation from light for 10 days,leek wine color is still stable,green.

关 键 词：韭菜 韭菜酒 护色工艺 叶绿素 

分 类 号：TS261.4[轻工技术与工程—发酵工程]