欧李果露酒加工工艺优化  

Optimization of processing technology of Cerasus humilis liqueur

作　　者：温华婷 高娉娉 史肖 赵美 李敏[1,2] 韩舜愈 王婧[1,2] WEN Huating;GAO Pingping;SHI Xiao;ZHAO Mei;LI Min;HAN Shunyu;WANG Jing(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Key Lab of Viticulture and Enology,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,甘肃兰州730070

出　　处：《食品与发酵工业》2021年第16期196-202,共7页Food and Fermentation Industries

基　　金：甘肃省农业产业体系水果加工岗位专项项目(034043)。

摘　　要：为研究不同浸提条件对欧李果露酒品质的影响,明确其最佳浸提条件,以期提升欧李果的利用价值和新产品的开发。以欧李果实和清香型白酒为原料,选取料液比、乙醇体积分数、浸提时间、浸提温度4个因素,采用单因素结合响应面试验研究各因素及其交互作用对欧李果露酒总酚含量和感官评分的影响。结果表明,各因素对欧李果露酒风味和品质影响较大,其中料液比4∶6,乙醇体积分数28%,浸提时间13 d,浸提温度22℃为最佳浸提条件,所得欧李果露酒乙醇体积分数为16.78%,总酸5.2 g/L,总糖含量101.2 g/L,干浸出物1.2 g/L,总酚含量2072.55 mg/L,总酯含量1.19 g/L,感官评分83.25分。酒体澄清透明,颜色呈宝石红色,香气浓郁,同时保留了欧李果独特的风味特征。This research aimed to explore the effect of different extraction conditions on the quality of Cerasus humilis liqueur,and to determine the optimal extraction technology for improving the utilization value of C.humilis fruit and the development of new products.C.humilis fruit and Fen flavor liquor were used as raw materials to analyze the influence of four factors including material-liquid ratio,extraction alcohol content,extraction time,extraction temperature,and their interaction on the total phenol content and sensory score of C.humilis liqueur by single factor test,combined with response surface test.The results showed that the factors had great influence on the flavor and quality of C.humilis liqueur,the optimum extraction conditions were as follows:material-liquid ratio was 4∶6,the alcohol content was 28%,the extraction time was 13 d and the extraction temperature was 22℃.The ethanol volume fraction of C.humilis liqueur was 16.78%,total acid was 5.2 g/L,total sugar content was 101.2 g/L,dry extract was 1.2 g/L,the total phenol content was 2072.55 mg/L,total ester content was 1.19 g/L and the sensory score was 83.25.The wine was clear and transparent,color was ruby red,aroma was rich,and retained the unique flavor of C.humilis.

关 键 词：欧李 露酒 响应面 模糊综合评判 浸提条件 

分 类 号：TS262.7[轻工技术与工程—发酵工程]