摘要
以洋葱、杜仲、山葡萄酒为原料,经过浸提、调配、冷冻处理等工艺,采用了正交设计试验确定了洋葱杜仲山葡萄酒的最佳工艺条件和配方。结果表明:杜仲浸提液的最佳工艺条件:杜仲与乙醇比为1∶10,浸提温度60℃,浸提时间1.5h。洋葱杜仲山葡萄酒口味最佳配比,洋葱浸提液添加量10%,杜仲浸提液添加量2%,加糖量10%。洋葱杜仲山葡萄酒稳定性的最佳处理为果胶酶加量0.02g/100mL,酶解温度50℃,酶解时间1.5h。洋葱杜仲山葡萄酒最佳冷冻条件:冷冻温度-6℃,冷冻时间7d。
Using onion, Eucommia ulmoides oliver and wild grape wine as raw materials, and adopting extraction, blending, freezing and other treatment, the optimal production conditions and formula of onion-Eucommia ulmoides oliver-wild grape wine were determined by orthogonal test. The results showed that the optimal conditions for the preparation of Eucommia ulmoides oliver extract were as follows： the ratio of Eucommia ulmoides oliver and alcohol was 1：10, extraction temperature was 60℃ and the extraction time was 1.5h. The optimal formula of onion-Eucommia ulmoides oliver-wild grape wine included 10% onion extract, 2% Eucommia ulmoides oliver extract and 10% sugar. To improve the stability of the wine, 0.02g/100ml pectinase was added and worked 50℃ for 1.5h. The optimal freezing conditions for the wine were -6℃ and 7d.
出处
《中国酿造》
CAS
北大核心
2010年第11期189-192,共4页
China Brewing
关键词
洋葱杜仲山葡萄酒
杜仲浸提液
配方
冷冻
onion-Eucommia ulmoides oliver-wild grape wine
Eucommia ulmoides oliver extract
formula
freezing
