摘要
以甘草与柚子为主要原料,研究甘草柚子酒的发酵工艺.首先确定柚子汁:甘草液=2:1(m L/mL)时甘草柚子酒的感官品质较好.采用单因素试验研究了不同初始糖度、发酵时间、发酵温度、pH值、酵母接种量对甘草柚子酒感官品质的影响.用四因素三水平正交试验对甘草柚子酒发酵工艺进一步优化.结果表明:初始糖度为18°Bx,发酵时间为7 d,发酵温度为22℃,初始pH值为3. 6,酵母接种量为0. 04%条件下可得到品质优良的甘草柚子酒.用β-环状糊精对甘草柚子酒脱苦,其最佳添加量为0. 8%,得到了淡黄明亮,酒香浓烈,清爽润滑,健胃益气,消痰止咳,清热功能的甘草柚子酒.
Pomelo and licorice were used as the raw materials to prepare licorice pomelo wine. Firstly, the optimal ratio of pomelo juice to licorice liquid was determined as 2:1 by evaluating sensory quality of wine. Five parameters including initial sugar content, fermentation time, fermentation temperature, initial pH and inoculation amount were optimized using single factor investigation for the sensory evaluation. The optimize process parameters of licorice pomelo wine were determined by using orthogonal experiment of 4 factors and 3 levels. The results showed that the sensory quality of wine is determined by 4 factors: initial sugar content, fermentation time, initial pH and inoculation amount. In the initial sugar content 18° Bx, pH3. 6, inoculation amount of 0. 04%, 22 ℃ fermentation for 7 d, the best taste and flavor of licorice pomelo wine was obtained after debitting by 0. 8% β-cyclodextrin.
引文
[1]王巧娥,任虹,曹学丽.甘草研究开发与利用现状[J].中国农学通报, 2011, 27(4):290-295.
[2] ASL MN, HOSSEINZADEH H. Review of pharmacological effects of Glycyrrhizasp and its bioactive compounds[J]. Phytotherapy Research, 2008,(22):7-9.
[3]高雪岩,王文全,魏胜利,等.甘草及其活性成分的药理活性研究进展[J].中国中药杂志, 2009, 34(21):2695-2700.
[4]杨宁.柚子全果综合利用及生物活性研究进展[J].广州化工, 2015, 43(5):9-11.
[5]游玉明,阚建全.超高压处理对柚子酒香气成分的影响[J].食品研究与开发, 2010, 31(7):59-62.
[6]郭莉,阚建全,孙志高,等.柚子活性成分的提取及其功能研究进展[J].食品研究与开发, 2007, 28(8):167-171.
[7]聂凌鸿,周玲.柚子皮中果胶提取工艺的优化及其理化性质测定[J].中国食物与营养, 2015, 21(4):63-67.
[8]陈静,程晓雨,潘明,等.中国果酒生产技术研究现状及其产业未来发展趋势[J].食品工业科技, 2017, 38(2):383-389.
[9]艾合麦提·艾尔肯,古丽柯子·艾尔肯,潘丽梅,等.柚子复合保健酒的研制[J].中国酿造, 2013, 32(7):137-140.
[10] GB 5009. 225-2016,食品安全国家标准酒中乙醇浓度的测定[S].
[11] GB/T 15038-2006,葡萄酒、果酒通用分析方法[S].
[12]张震,丁洁昌,李亚萍,等.一种金银花柚子果酒及酿造方法[J].食品研究开发, 2015, 36(18):127-129.
[13]王宓,锁然,任晓宇,等.红枣山楂混合果酒酿造工艺研究[J].酿酒科技, 2017,(2):91-96.
[14]利勤.香米米酒加工工艺研究及品质分析[D].西华大学, 2013.
[15]李利君,肖安风,倪辉,等.蜜柚果酒脱苦工艺优化研究[J].食品科学, 2009, 30(10):33-37.
[16]李宇,胡玉娇.功能性柚子果酒工艺研究[J].酿酒科技, 2014,(1):74-77.
