摘要
以玫瑰花卉浸提液和白酒为酒基,加入多种香料,陈酿数月配制成玫瑰花味美思,研究了玫瑰花味美思的最佳配方。通过正交试验、感官品评、理化指标测定等,研究了浸提工艺条件、稳定性和澄清处理效果等问题。结果表明:玫瑰花味美思的最佳配方是玫瑰花料水比1∶60、温度70℃、时间40min的浸提液,按糖分5%、酒精15%加入白砂糖和白酒,加入苦艾1.18g/L、肉桂0.79g/L、豆蔻0.13g/L、橙皮0.13g/L等。混合液pH值为3.5,陈酿3个月,经不同澄清剂澄清处理,得出40mg/L单宁与150mg/L蛋清配比的复合澄清剂澄清效果较好的结论。GC-MS分析结果表明,味美思香味醇和、浓郁,暴冲感大大减弱。
Rose vermouth was made up with rose leaching solution and the white liquor in which several spices was added, and aged for a few months. The best formula was studied. The factors which influence extraction conditions, stability and clarity were studied by orthogonal experiment, sensory evaluation and physicochemical indicators measurement, etc. Results indicated the best formula.. Ratio of rose to water is 1 ： 60, the solvent is at 70℃ for 40 rain, Liquor 15% and white granulated sugar 5% are added in, and the additive wormwood, cinnamon, nutmeg, and orange peel are 1. 18 g/L, 0. 79 g/L, 0. 13 g/L and 0. 13 g/L, respectively. The mixture is aged for three months at pH 3.5. The mixture of tannin 40 mg/L and albumen 150 mg/L is considered the preferable, after clarified with different clarification agents. GC-MS （gas） analysis showed that vermouth aroma was expressive on the nose and mouse, and violent taste was greatly weakened.
出处
《新乡学院学报》
2014年第6期12-15,共4页
Journal of Xinxiang University
基金
安徽省优秀青年人才基金重点项目(2013SQRL105ZD)
安徽省专业综合改革试点(2012zy115)
2013年安徽工商职业学院院级教学研究项目
