|
陈皮酒的制备工艺研究(74)
作者： 陈文思1，2，邱树毅1，2，李朝云1，2，于院国1，2，王晓丹1，2
| 地址：1.贵州大学酿酒与食品工程学院，贵州 贵阳550025； 2.贵州大学贵州省发酵工程 与生物制药重点实验室，贵州 贵阳 550025 |
| 摘要： |
以陈皮、红糖为发酵原料，选用酵母菌FKBL2.0008进行发酵，蒸馏得45 %vol陈皮酒。通过单因素分析，得到陈皮酒的陈皮预处理条件、酵母的确定、酵母添加量、发酵周期以及料液比、糖水比。通过三氯化铝比色法测定陈皮中黄酮含量，通过DNS法测定发酵液中还原糖浓度。通过气相色谱-质谱（GC-MS）对成品酒中的挥发性成分分析得出陈皮酒中的物质种类。经感官品评，酿造的陈皮酒具有澄清透亮、香气纯正、入口清爽等特征。 |
| 关键词： |
陈皮酒； 蒸馏酒； 气相色谱-质谱（GC-MS） |
| 中图分类号：
TS262.3；TS261.4 |
文献标识码：
A |
文章编号：
1001-9286（2020）02-0074-07 |
英文标题：
Production Technology of Orange Peel Liquor
英文作者：
CHEN Wensi1,2, QIU Shuyi1,2, LI Zhaoyun1,2, YU Yuanguo1,2 and WANG Xiaodan1,2
英文地址：
1.School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025; 2.Guizhou Provincial Key Lab of Fermentation Engineering and Bio-pharmacy, Guizhou University, Guiyang, Guizhou 550025, China
| 英文摘要： |
In this study, orange peel and brown sugar were used as raw materials, yeast FKBL2.0008 was adopted, and orange peel liquor of 45 %vol was produced. Through single factor analysis, we determined the pretreatment conditions of orange peel, the selection of yeast, the yeast addition amount, the fermentation time, the material-liquid ratio, and the sugar-water ratio. The content of flavore in the orange peel was determined by aluminium trichloride colorimetric method, and the concentration of reducing sugar in the fermentation broth was determined by DNS method. The volatile components in the produced liquor were analyzed by gas chromatography-mass spectrometry (GC-MS). The sensory evaluation results showed that the liquor was clear and transparent, and had pure aroma and refreshing taste. |
| 英文关键词： |
orange peel liquor; distilled liquor; gas chromatography-mass spectrometry (GC-MS) |
|
