水晶梨露酒工艺的改进和创新研究  

The Research on Innovation and Improvement of the Technology About Crystal Pear Lujiu

作　　者：钱国友 范长秀 QIAN Guoyou;FAN Changxiu(Tangshan Jiushun Wine Co.,Ltd.,Tangshan 063700,Hebei,China;Association of Liquor and Grape Wine Industry in Hebei,Shijiazhuang 050051,Hebei,China)

机构地区：[1]唐山久顺酒业有限公司,唐山063700 [2]河北省白酒葡萄酒工业协会,河北石家庄050051

出　　处：《酿酒》2022年第6期59-66,共8页Liquor Making

摘　　要：分析了水晶梨露酒的工艺改进和创新。从水晶梨的成长过程、采摘时间、所用药液的浓度、温度和处理时间等参数以及浸提工艺所用白酒的选择等方面加以阐述和说明。该工艺有效抑制了美拉德反应对梨果产生的非酶褐变现象,确保了水晶梨的正常状态和酒体的独特风格。The Innovation and Improvement of the Technology about Crystal Pear Lujiu were analyzed.These aspects were elaborated and illustrated about the growing process and the plucking time of crystal pear,the concentration of the soup,the parameters of temperature and processing time,the selection of Baijiu to the technology of immersion.The Maillard reaction and No nenzymic browning to pear was restrained in the technology to ensure the normal status of crystal Pear and the individual style of the Crystal Pear Lujiu.

关 键 词：水晶梨露酒 露酒 清香型白酒 工艺研究 

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