百香果鸡尾酒的研制

首先是以百香果、白砂糖、高度酒液为主要原料,采用发酵法和高度酒液萃取法制成百香果酒,然后以百香果酒为基酒配以其它辅料,制成百香果鸡尾酒。通过正交试验得出百香果酒发酵工艺条件是：发酵温度为20℃,糖质量浓度为20g/dL,pH为3.5～3.8,亚硫酸质量浓度为85mg/L;一杯百香果鸡尾酒最优配方是：百香果酒56mL,百香果汁56mL,白糖水28mL,蒸馏水112mL。

The Development of Passion Fruit Cocktail

The passion fruit wine was produced with passion fruit, sucrose and high alcohol liquor as main materials. The passion fruit cocktail was made with passion fruit wine as primary materials, white sugar, distilled water,etc.as accessories. The fermentation process conditions of the proportion of materials was determined through orthogonal test：temperature 20℃,sugar quality concentration20 g/dL, pH3.5-3.8, sufurous acid quality concentration 85 mg/L. The optimum process conditions of the passion fruit cocktail was as follows：passion fnlit wine 56mL, passion fruit juice 56mL, white sugar liquor 28mL, distilled water 112mL.