柿子白兰地酿造工艺研究  

Production Technology of Persimmon Brandy

作　　者：程浩 石家昌 黄钰 武纪天 王凯 李楠[1] CHENG Hao;SHI Jiachang;HUANG Yu;WU Jitian;WANG Kai;LI Nan(College of Life Science and Technology,Guangxi University,Nanning,Guangxi 530004,China)

机构地区：[1]广西大学生命科学与技术学院,广西南宁530004

出　　处：《酿酒科技》2020年第12期92-96,共5页Liquor-Making Science & Technology

摘　　要：以柿子饼为原料,采用半固态发酵技术生产柿子白兰地。首先,将柿子饼进行预处理,然后进行柿子酒单因素优化和正交试验优化,最后进行柿子白兰地蒸馏陈酿工艺条件的探索。结果表明,柿子饼最适发酵料液比为1∶2、果胶酶添加量为300 mg/L、处理温度为50℃、处理时间为3 h,柿子酒的发酵时间为7 d、酵母添加量为0.2‰、装液量为60%、发酵温度为28℃、橡木片添加量为1%、室温陈酿时间为35 d,蒸馏酿造出的柿子白兰地酒精度(20℃)为40%vol,酒体色泽金黄,清亮透明,香气纯正,滋味甘美。Using dried persimmon as the raw material,persimmon brandy was produced with semi-solid fermentation technology.Firstly,the dried persimmon was pretreated,then single factor and orthogonal tests were carried out to optimize the fermentation process,and finally the distillation and aging conditions of persimmon brandy were explored.The optimum technical conditions were as follows:the material-liquid ratio was 1∶2,the addition amount of pectinase was 300 mg/L,the processing temperature was 50℃,the processing time was 3 h,the fermentation time was 7 d,the addition amount of yeast was 0.2‰,the liquid volume was 60%,the fermentation temperature was 28℃,the addition amount of oak chips was 1%,and the aging time at room temperature was 35 d.The alcohol content of the produced persimmon brandy was 40%vol(20℃).The brandy was gold in color,clear and transparent,and had pure aroma and sweet taste.

关 键 词：柿子饼 正交试验 蒸馏 陈酿 橡木片 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.38[轻工技术与工程—食品科学与工程]