荔枝苹果复合果酒的工艺优化及风味成分分析
Process Optimization and Flavor Component Analysis of Lychee Apple Compound Fruit Wine
代晋 1崔鹏举 1劳浩晶 1邓健豪1
作者信息
- 1. 广东美味鲜调味食品有限公司,广东中山 528400
- 折叠
摘要
本文通过单因素以及正交试验确定荔枝苹果复合果酒的最佳工艺参数并进行风味成分分析.结果表明,荔枝苹果复合果酒的最佳发酵工艺参数为苹果荔枝质量比3∶1,酵母用量0.04%,发酵温度20℃.此条件下复合果酒发酵后的酒精度为10.7%vol.复合果酒呈浅黄色,果香和谐稳定,口感醇厚,酸甜适口,滋味细腻饱满.经风味成分分析,复合果酒中检测出包括醇类、酸类、酯类等在内的45种挥发性成分.
Abstract
In this paper,the optimum technological parameters and flavor components of litchi apple complex wine were determined by single factor and orthogonal test.The results showed that the optimum fermentation parameters were mass ratio of apple to lychee 3∶1,yeast content 0.04%and fermentation temperature 20℃.Under these conditions,the alcohol content of the composite fruit wine after fermentation was 10.7%vol.The complex fruit wine is light yellow,the fruit flavor is harmonious and stable,the taste is mellow,sweet and sour,and the taste is delicate and full.Through the analysis of flavor components,45 volatile components including alcohols,acids and esters were detected in the composite fruit wine.
关键词
荔枝/苹果/复合果酒/发酵/工艺优化Key words
lychee/apple/compound fruit wine/fermentation/process optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据