| 陈皮酒的制备工艺研究 |
| |
| 引用本文： | 陈文思,邱树毅,李朝云,于院国,王晓丹.陈皮酒的制备工艺研究[J].酿酒科技,2020(2):74-80. |
| |
| 作者姓名： | 陈文思 邱树毅 李朝云 于院国 王晓丹 |
| |
| 作者单位： | 贵州大学酿酒与食品工程学院,贵州贵阳550025;贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025;贵州大学酿酒与食品工程学院,贵州贵阳550025;贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025;贵州大学酿酒与食品工程学院,贵州贵阳550025;贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025;贵州大学酿酒与食品工程学院,贵州贵阳550025;贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025;贵州大学酿酒与食品工程学院,贵州贵阳550025;贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 |
| |
| 基金项目： | 从江县米酒原料糯米种植基地建设及深加工，黔科合成果[2019]4333号;酱香型白酒酿造过程中放线菌的作用机制研究，黔科合平台人才[2019]5645;产白酒醇甜风味物质微生物筛选及关键技术研究，黔科合支撑[2016]2340;酱香型大曲中嗜温高温放线菌FKBL4.010的碳代谢基础研究，黔科合平台人才[2017]5788-23;浓香型白酒甜味物质解析，贵大人基合字[2017]45号 |
| |
| 摘 要： | 以陈皮、红糖为发酵原料,选用酵母菌FKBL2.0008进行发酵,蒸馏得45%vol陈皮酒。通过单因素分析,得到陈皮酒的陈皮预处理条件、酵母的确定、酵母添加量、发酵周期以及料液比、糖水比。通过三氯化铝比色法测定陈皮中黄酮含量,通过DNS法测定发酵液中还原糖浓度。通过气相色谱-质谱(GC-MS)对成品酒中的挥发性成分分析得出陈皮酒中的物质种类。经感官品评,酿造的陈皮酒具有澄清透亮、香气纯正、入口清爽等特征。
|
| 关 键 词： | 陈皮酒 蒸馏酒 气相色谱-质谱(GC-MS) |
Production Technology of Orange Peel Liquor |
| |
| CHEN Wensi,QIU Shuyi,LI Zhaoyun,YU Yuanguo,WANG Xiaodan.Production Technology of Orange Peel Liquor[J].Liquor-making Science & Technology,2020(2):74-80. |
| |
| Authors: | CHEN Wensi QIU Shuyi LI Zhaoyun YU Yuanguo WANG Xiaodan |
| |
| Affiliation: | (School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Guizhou Provincial Key Lab of Fermentation Engineering and Bio-pharmacy,Guizhou University,Guiyang,Guizhou 550025,China) |
| |
| Abstract: | In this study,orange peel and brown sugar were used as raw materials,yeast FKBL2.0008 was adopted,and orange peel liquor of 45%vol was produced.Through single factor analysis,we determined the pretreatment conditions of orange peel,the selection of yeast,the yeast addition amount,the fermentation time,the material-liquid ratio,and the sugar-water ratio.The content of flavore in the orange peel was determined by aluminium trichloride colorimetric method,and the concentration of reducing sugar in the fermentation broth was determined by DNS method.The volatile components in the produced liquor were analyzed by gas chromatography-mass spectrometry(GC-MS).The sensory evaluation results showed that the liquor was clear and transparent,and had pure aroma and refreshing taste. |
| |
| Keywords: | orange peel liquor distilled liquor gas chromatography-mass spectrometry(GC-MS) |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
