摘要
该文以金秋梨为主要原料,采用液态深层发酵、二次蒸馏、橡木桶陈酿工艺生产白兰地,通过正交试验确定梨汁酶解最佳工艺参数;通过试验分析发酵时间与酒精度、残糖的关系确定了酒精发酵工艺;通过分析2次蒸馏的蒸馏时间与原酒精度的关系,确定了蒸馏的工艺;并对橡木桶陈酿工艺进行了探讨,最后经勾兑调配,制成果香优雅、协调,风味独特的金秋梨白兰地。该论文旨在开辟金秋梨深加工的新途径,为进一步进行大规模实用型生产提供了数据支持和参考,同时满足市场多元化的要求。
Using Jinqiu pear as main raw material, pear brandy was prepared with the submerged fermentation, twice distillation and oak barrel aging process. The optimal factors of pear juice enzyme hydrolysis were determined though orthogonal experiment. The optimal alcohol fermentation pro- cess was obtained based on the relations of fermentation time, alcohol content, residual sugar and the distillation process with output. The optimal dis- tillation process was obtained through analyzing two distillation time and original alcohol content. The final product Jinqiu pear brandy has elegant aromas, coordination and unique flavor, which was improved by optimal oak barrel aging process. This study aimed to find a new way for intensive process of Jinqiu pear, and could offer the reliable data and reference to a large scale practical production and meet the market diversification demands.
出处
《中国酿造》
CAS
北大核心
2011年第12期195-198,共4页
China Brewing
关键词
金秋梨
白兰地
深层发酵
蒸馏
橡木桶
Jinqiu pear
brandy
submerged fermentation
distillation
oak barrel
