| 芦荟浸泡酒的工艺研究 |
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| 引用本文： | 何凤林,刘晓娟,赵力超,刘欣.芦荟浸泡酒的工艺研究[J].食品科技,2012(2):121-124,128. |
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| 作者姓名： | 何凤林 刘晓娟 赵力超 刘欣 |
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| 作者单位： | 华南农业大学食品学院 |
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| 摘 要： | 以库拉索芦荟为原料,以浓香型的蒸馏白酒为基酒,对芦荟浸泡酒的工艺进行了研究。在单因素实验基础上,利用正交实验研究芦荟添加量、超声波萃取时间、陈酿时间对芦荟浸泡酒感官品质和芦荟多糖含量的影响以确定最佳工艺条件,并进行了后期调味实验。结果表明:芦荟添加量90 g/100 mL,超声波萃取时间10 min,陈酿时间15 d,甜菊糖苷添加量0.08 g/100 mL时,得到的芦荟浸泡酒品质最佳。
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| 关 键 词： | 芦荟 浸泡酒 芦荟多糖 感官评分 |
Technology of aloe steeping wine |
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| HE Feng-lin,LIU Xiao-juan,ZHAO Li-chao,LIU Xin.Technology of aloe steeping wine[J].Food Science and Technology,2012(2):121-124,128. |
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| Authors: | HE Feng-lin LIU Xiao-juan ZHAO Li-chao LIU Xin |
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| Affiliation: | *(College of Food Science,South China Agricultural University,Guangzhou 510642) |
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| Abstract: | Aloe vera was used as raw material and strong aromatic Chinese spirits was used as base liquor.The technology of aloe steeping wine was studied.On the base of single factor test,in order to obtain the optional technology conditions,orthogonal tests were done.The influence of addition of aloe,ultrasonic extraction time and aging time on thesensory quality and polysaccharide content was studied.At the later stage,the seasoning experiment was done.The results showed that: the addition of aloe 90 g/100 mL,the ultrasonic extraction time 10 min,the aging time 15 d,the addition of of stevioside 0.08 g/100 mL,the quality of aloe steeping wine was best. |
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| Keywords: | aloe steeping wine aloe polysaccharide sense scores |
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