低度艾草酒研制

以全脂乳粉、脱脂乳粉、咖啡为主要原料，添加蔗糖，以安琪酵母8型菌为发酵剂，酸奶感官品质评分和酸奶黏度的综合评分为考察指标，采用正交试验方法对凝固型咖啡酸奶配方进行优化，得到最佳的发酵咖啡酸奶的工艺与配方。结果表明，在发酵温度为42 ℃条件下发酵6 h，脂肪含量3.4%，咖啡添加量1.0%，蔗糖添加量6%，8菌型发酵剂添加量0.1%，发酵后在4 ℃条件下冷藏24 h，获得的发酵酸奶的感官品质评分为89分，黏度为5 640 mPa·s，产品组织状态均匀，口感细腻，略带有咖啡香味，感官评价最佳。最佳发酵条件下的酸度为88 °T，pH值为4.24，乳酸菌活菌数为1.25×108 CFU/mL，符合GB 19302—2010对酸奶品质的规定。

Development of low-alcohol Artemisia argyi liquor

Using strong-flavor Baijiu (Chinese liquor) as raw material, Artemisia argyi liquor with low-alcohol content was developed. The strong-flavor Baijiu was distilled under the condition of 80 ℃, -65 kPa with vacuum distillation, the residue liquid was removed and the distillate in the middle was collected. Compared with the original Baijiu, the acetaldehyde and methanol content of the middle distillate was decreased by 32% and 77%, respectively, the content of esters was increased by 89%, and the content of ethanol increased from 67%vol to 85%vol. With this as the base liquor to steep fresh stems and leaves of A. argyi, and the results show that the steeping conditions was optimized as follows: solid-liquid ratio 5∶100 (g∶ml), temperature 20-25 ℃, steeping time 5 d, then filtrated by sterilized gauze, and adding purified water to reduce alcohol degree to 30%vol. After determination, the low-alcohol A. argyi liquor contained carylene 0.33%, eucalyptus oil 0.40%, natural camphor 0.09%, 4-terpene alcohol 0.06%, 2-z alcohol 0.6%, verbena ether 0.02% and other active ingredients, and its appearance and flavor remained stable after stored at room temperature for 3 months. The results provided a new method for the production of a kind of special A. argyi low-alcohol liquor using strong flavor Baijiu.