桑葚果酒伴侣液的制备及配比研究  

Preparation and Proportioning of Mulberry Wine Mate

作　　者：张颖[1,2,3] 孙中理 刘义会 李觅[1,2,3,4] 常少健 张磊 王超凯[1,2,3,4] 蔡海燕 胡兴望[1,2,3] 彭奎 ZHANG Ying;SUN Zhongli;LIU Yihui;LI Mi;CHANG Shaojian;ZHANG Lei;WANG Chaokai;CAI Haiyan;HU Xingwang;PENG Kui(Sichuan Food Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130;Key Laboratory of Brewing Engineering and Application of China National Light Industry Council,Chengdu,Sichuan 611130;Liu Nian's Master Studio of Liquor-making Skills,Chengdu,Sichuan 611130;Liquor Making Bio-technology&Application Key Laboratory,Yibin,Sichuan 644000,China)

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130 [2]中国轻工业酿酒工程及应用重点实验室,四川成都611130 [3]刘念酿酒师技能大师工作室,四川成都611130 [4]酿酒生物技术及应用四川省重点实验室,四川宜宾644000

出　　处：《酿酒科技》2021年第4期51-54,共4页Liquor-Making Science & Technology

基　　金：四川省科技厅苗子工程项目(2019JDRC0140);四川省科技厅重点研发项目(2019YFN0117)。

摘　　要：研发了一种以百香果汁、桑葚发酵蒸馏液、柠檬原汁、蜂蜜、白砂糖和葛根全粉为原料的桑葚果酒伴侣。通过正交试验,以感官(香气、澄清度、酸度、口感、口腔色泽、可接受性)为评价指标,进行桑葚果酒伴侣初始液原料的最佳配比筛选。结果表明,桑葚果酒伴侣初始液的最佳原料配比为:桑葚发酵蒸馏液25%,蜂蜜和白砂糖混合液(1∶1)8%,柠檬原汁11%,葛根全粉10%,百香果汁12%。以此为主要原料组合加水配制而成的桑葚果酒伴侣液的酸度适中、口感柔和、有淡淡的果酒香味,其酒精度为7.9%vol,pH3.5。The experiment invents a mulberry wine mate by using passion fruit juice,fermented mulberry distillate,lemon juice,honey,sugar and pueraria powder as the raw materials.Using sensory scores(aroma,clarity,acidity,taste,oral color and acceptability)as evaluation indexes,the optimal raw material ratio was determined via orthogonal tests.The results showed that the optimal raw material ratio of the initial solution of the mulberry wine mate was as follows:25%fermented mulberry distillate,8%honey-sugar solution(1∶1),11%lemon juice,10%pueraria powder,and 12%passion fruit juice.The produced mulberry wine mate was with moderate acidity,soft taste and light fruit wine aroma.Its alcohol content was 7.9%vol and its pH value was 3.5.

关 键 词：桑葚 果酒 伴侣液 制备 配比 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]