首页|野生猕猴桃鸭梨利口酒工艺的研究

野生猕猴桃鸭梨利口酒工艺的研究

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为提高野生猕猴桃和鸭梨资源的利用率,增加其附加值,以猕猴桃和鸭梨混合发酵酿制一款酒度适中,果香浓郁,酸甜适口的利口酒.通过单因素试验和正交试验,得到最佳发酵工艺参数:猕猴桃:鸭梨汁为5:100(g/mL)、发酵温度21℃、酵母接种量3×107(cfu/mL),发酵5 d.并通过固相微萃取-气相色谱-质谱(Solid phase micro-extraction-Gas chromatograph-Mass spectrometer,SPME-GC-MS)联用仪,成品酒中共有28种挥发性成分被检出,包括16种酯类,6种醇类,2种酮类,4种烷烃类.
Research on the Technology of Liqueur of Mixing Wild Kiwi with Pear
In order to enhance the utilization ratio and increase added value of wild kiwi and pear, combined wild kiwi with pear produced a kind of liqueur with moderate alcohol degree, abundant fruity odor, sour and sweetness were balanced. By single factor test and orthogonal test obtained optimal technology parameters were the ratio of wild kiwi to pear 5:100 (g/mL), fermentation temperature 21℃, inoculating yeast quantity 3 × 107 cfu/mL, fermentation time 5 d. Meanwhile, in this liqueur 28 kinds of volatile components were detected through Solid phase micro-extraction-Gas chromatograph-Mass spectrometer, including 16 kinds of esters, 6 kinds of alcohols, 2 kinds of ketones, 4 kinds of alkanes.

liqueurtechnology parameterschromatographic analysisvolatile components

王洪、罗惠波、廖玉琴、邓露、刘蔺、李芬

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四川理工学院生物工程学院,四川自贡643000

酿酒生物技术及应用四川省重点实验室,四川自贡643000

利口酒 工艺参数 色谱分析 挥发性成分

四川理工学院研究生创新基金

y2016003

2017

10.3969/j.issn.1005-6521.2017.22.023

食品研究与开发
天津市食品研究所,天津市食品工业生产力促进中心

食品研究与开发

CSTPCD北大核心
影响因子：0.561
ISSN：1005-6521
年,卷(期)：2017.38(22)
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