饮料酒佐餐柳州螺蛳粉的感官研究  

Sensory Study on Table Alcoholic Beverages for Liuzhou Luosifen

作　　者：李艳松 郑立浪 李丽程 许美娟 刘畅 熊建文 LI Yansong;ZHENG Lilang;LI Licheng;XV Meijuan;LIU Chang;XIONG Jianwen(Liuzhou Quality Inspection and Testing Researching Center,Liuzhou 545007,Guangxi,China;Department of Food and Chemical Engineering,Liuzhou Institute of Technology,Liuzhou 545616,Guangxi,China;Liuzhou Special Food Flavor and Quality Control Research Center of Engineering Technology,Liuzhou 545616,Guangxi,China;Liuzhou Key Laboratory of Plant-derived Ingredients of Liuzhou Luosifen,Liuzhou 545616,Guangxi,China)

机构地区：[1]柳州市质量检验检测研究中心,广西柳州545007 [2]柳州工学院食品与化学工程学院,广西柳州545616 [3]柳州市特色食品风味与品质控制工程技术研究中心,广西柳州545616 [4]柳州市螺蛳粉植物源性配料研究重点实验室,广西柳州545616

出　　处：《酿酒》2025年第2期143-149,共7页Liquor Making

基　　金：广西高校中青年教师科研基础能力提升项目(2022KY1705)。

摘　　要：在食用螺蛳粉时品酒并描述、评分、排序,以研究适合佐餐螺蛳粉的酒。实验酒类有蒸馏酒、发酵酒、配制酒等,主要感官评价指标为偏好性、甜味、促食、促饮、酒风、接受度、协调性、气味中和、降辣、辣喉感。浓香型白酒、橡木桶陈烈酒、甜型发酵酒、红味美思分别是白酒、烈酒、发酵酒、配制酒中较适合佐餐螺蛳粉的;佐餐时,白酒、烈酒降辣效果明显,甜味明显,原酒风格被突出,接受度提高,辣喉感降低;发酵酒的佐餐性得益于原料风味和较高的含糖量。研究为扩大柳州螺蛳粉全产业链、白酒的饮用场景及白酒创新提供参考,丰富佐餐机制、感官科学研究。By tasting alcoholic beverages when eating Luosifen,and describing,scoring,sorting,to find the alcoholic beverages suitable for eating Luosifen.Experimental alcoholic beverages include distilled alcoholic drink,fermented alcoholic drink,and integrated alcoholic drink.The main sensory evaluation indicators are preference,sweetness,promoting appetite,promoting drinking,liquor style,acceptance,coordination,odor neutralization,relieving spiciness,and spicy throat sensation.Nongxiangxing baijiu,oak cask aged alcoholic drink,sweet fermented alcoholic drink,vermouth are more suitable for Luosifen in each group;When accompanied by Luosifen,distilled alcoholic drink has a significant effect on relieving spiciness,a distinct sweetness,and the original alcoholic drink style is highlighted,with increased acceptance and reduced spiciness;The adjustability of fermented alcoholic drink is due to the flavor of the raw materials and its higher sugar content.The research provides reference for expanding the whole industrial chain of Luosifen,Baijiu drinking scene and Baijiu innovation,and enriches the principle of table alcoholic beverages for meals and sensory science research.

关 键 词：柳州螺蛳粉 佐餐酒 感官 

分 类 号：TS262[轻工技术与工程—发酵工程] TS971[轻工技术与工程—食品科学与工程]