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沙糖桔利口酒生产工艺研究
引用本文:郭正忠,寇兆民,林捷,葛芳.沙糖桔利口酒生产工艺研究[J].酿酒,2010,37(1):72-74.
作者姓名:郭正忠  寇兆民  林捷  葛芳
作者单位:1. 云浮华南酒庄酒业有限公司,广东,郁南,527100
2. 华南农业大学食品学院,广东,广州,510642
摘    要:以广东郁南沙糖桔为原料,研究了不同发酵工艺对沙糖桔利口酒的影响,研究了沙糖桔利口酒的澄清工艺。确定其生产工艺为:破碎后调整pH为3.5,添加150mg/L的纤维素酶、60mg/L的果胶酶和100mg/L的皂土进行酶解浸渍,酶解时间4~6h,酶解完成后添加250mg/L的十二岭1#酵母在15℃下进行发酵,48h后进行清汁分离,并按要求补加糖分后继续发酵,使其最终酒度在18%vol,含糖60g/L左右。最后经调配、澄清、过滤、灭菌、包装后得到酒体丰满、晶莹剔透,呈浅黄绿色、酸甜可口的沙糖桔利口酒。

关 键 词:沙糖桔  利口酒  浸渍  发酵

Study on Production Techniques of Sugar Oranges Liqueur
GUO Zheng-zhong,KOU Zhao-min,LIN Jie,GE Fang.Study on Production Techniques of Sugar Oranges Liqueur[J].Liquor Making,2010,37(1):72-74.
Authors:GUO Zheng-zhong  KOU Zhao-min  LIN Jie  GE Fang
Affiliation:1.Yunfu Huanan Winery Co.Ltd./a>;Yunan GuangDong 527100/a>;2.College of Food Science/a>;South China Agriculture University/a>;Guangzhou Guangdong 510642/a>;China
Abstract:Studied the influence of sugar orange liqueur by different fermentation technology with sugar orange of YuNan for raw materials,and the clarification technology.Determined the production technology:Adjusted pH to 3.5 after the break,added 150mg/L cellulose,60mg/L pectinase,100mg/L bentonite for maceration,enzymolysis time 4 ~ 6h,then added 250mg/L no.1 twelve ridge yeast for fermentation in the 15℃,separated after 48h,then added sugar as required for continueing to ferment,and the final alchol degree was about 18% and sugar content to 60mg/L.Finally,after blendingm,clarification,filtration,sterilizing and packaging,get a full-bodied sugar orange liqueur with glittering,transparent and chartreuse,having a sweet and sour taste.
Keywords:Sugar orange  Liqueur  Dipping  Fermentation  
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