摘要
以山茱萸和食用酒精为原料,研制了山茱萸保健酒。对山茱萸的配制工艺及产品的香气成分进行了分析。结果表明,最佳配制工艺为将原料处理后,按山茱萸:50%酒精(W/v)=1:8的的比例浸泡2W后,调节酒精度为18%、糖度9%、总酸0.8g/L,所得产品口感柔和,芳香浓郁。经GC-MS进行分析,共检出20种香气成分。
Fructus comi health wine was made from fructus comi and edible alcohol. Processing technology and aromatic compositions of fructus comi health wine were studied. The result showed that the best processing technology was as follows： fructus corni were macerated in 50% food alcohol with a ratio at 1：8 （w/v） for 2 w. Then the maceration extract was adjusted its alcohol content, sugar content and total acid content to 18%, 9% and 0.8g/L, respectively. The products with better flavor and fresher taste and total 20 kinds of aromatic compositions were detected by GC-MS method.
出处
《四川食品与发酵》
2008年第2期67-69,共3页
Sichuan Food and Fermentation
关键词
山茱萸
保健酒
工艺
香气
fructus comi, health wine, technology, aromatic compositions
