玫瑰马奶露酒生产工艺优化  

Optimization of Production Process of Rose Kumiss

作　　者：张晶晶 张若瑶 杜婷婷 李雅丽 裴海霞 ZHANG Jing-jing;ZHANG Ruo-yao;DU Ting-ting;LI Ya-li;PEI Hai-xia(School of Life Science and Technology,Inner Mongolia University of Science&Technology,Baotou 014010,Inner Mongolia,China)

机构地区：[1]内蒙古科技大学生命科学与技术学院,内蒙古包头014010

出　　处：《食品研究与开发》2022年第18期78-84,共7页Food Research and Development

基　　金：国家自然科学基金地区科学基金项目(31860572)。

摘　　要：以马奶酒为主要原料,干玫瑰花作为被浸提物质,制作一种具有良好风味的复合型玫瑰马奶露酒。采用单因素试验和正交试验,以感官评分为标准,确定最佳工艺条件。结果表明,22%vol马奶酒,干玫瑰花材料选择墨红玫瑰∶滇红玫瑰1∶1(质量比),0.1%三氯蔗糖,温度25℃,浸提时间24 h,料液比1∶50(g/mL)时玫瑰马奶露酒口感最好,在此条件下,多糖含量37.63 mg/mL,多酚含量23.12 mg/mL,均明显高于马奶酒。The raw material,kumiss with dried roses as the extractable substance produces a compound rose kumiss with good flavor.A single factor test and an orthogonal test determined the optimum production conditions based on sensory scores.The optimum combination was:22%vol kumiss,dry dark red roses and Dianhong roses at a mass ratio of 1∶1 with 0.1%sucralose.The optimum conditions were:temperature 25℃,extraction time 24 h,material-to-liquid ratio 1∶50(g/mL).The resulting polysaccharide content was 37.63 mg/mL and the polyphenol content was 23.12 mg/mL,which were both significantly higher levels than in kumiss.

关 键 词：马奶酒 干玫瑰 浸提 感官评定 生产工艺 

分 类 号：TS261.4[轻工技术与工程—发酵工程]