新型白酒调味液的工艺研究  

Technology research of new white liquor blending liquid

作　　者：李意 赵华[1] LIU Yi;ZHAO Hua(The Key Laboratory of Industrial Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《山西化工》2021年第1期21-22,28,共3页Shanxi Chemical Industry

摘　　要：以罗汉果、陈皮、无花果和橡木为原料,制备白酒调味液。用调味液对清香型白酒进行勾调,最佳勾调方案为:罗汉果调味液添加量为0.045%,橡木调味液添加量为0.015%,陈皮调味液添加量为0.015%,无花果调味液添加量为0.01%,乙酸乙酯添加量为0.01%,复合酸味调味剂添加量为0.0025%。制备的调味液对清香型白酒的调味有良好的效果。A white wine seasoning liquid is prepared from siraitia grosvenori,orange peel,fig and oak.Blending liquid was added to Fen-flavor liquor,the best blending scheme is:adding amount of siraitia grosvenori blending liquid is 0.045%,adding amount of oak blending liquid is 0.015%,adding amount of dried tangerine peel blending liquid is 0.015%,adding amount of fig blending liquid is 0.01%,adding amount of ethyl acetate is 0.01%and adding amount of complex sour blending liquid is0.0025%.The blending liquid has good effect on the Fen-flavor liquor.

关 键 词：罗汉果 陈皮 无花果 橡木 白酒调味液 勾调 

分 类 号：TS262.3[轻工技术与工程—发酵工程]