本文已被：浏览 337次 下载 287次
投稿时间：2024-04-09
投稿时间：2024-04-09
中文摘要: 为拓宽罗城桑椹深加工产品的形式，利用‘粤椹大10’桑椹和米香型白酒，开发一款米香型桑椹配制酒。以色价、花色苷含量、总酸含量、总糖含量、酒精度和感官评分为评价指标，通过单因素试验和响应面试验优化米香型桑椹配制酒的配方，并对其进行品质分析。结果表明：米香型白酒添加量19.65%、桑椹酒添加量25.07%、蔗糖添加量7.42 g/100 mL 为最佳配方。所得配制酒色价1.21 U/mL，花色苷含量125.61 mg/L，总酸含量11.29 g/L，总糖含量99.19 g/L，酒精度15.40%vol，对应感官评分为91.3，含有17 种氨基酸、18 种有机酸、14 种酚类物质以及60 种挥发性风味物质。该酒色泽明亮、呈绀紫色、口感醇厚、清冽甘甜、米香果香愉悦协调、营养丰富。
Abstract:In order to broaden the forms of deep-processed mulberry products in Luocheng，a rice-flavored mulberry wine was developed using‘Yueshenda 10’mulberries and rice-flavored liquor. Using color value，anthocyanin content，total acid content，total sugar content，alcohol content，and sensory score as evaluation indicators，the formula was optimized through a single-factor test and response surface experiment，followed by quality analysis. The results showed that the optimal formula consisted of 19.65% rice-flavored liquor，25.07% mulberry wine，and 7.42 g/100 mL sucrose.The resulting wine had a color value of 1.21 U/mL，anthocyanin content of 125.61 mg/L，total acid content of 11.29 g/L，total sugar content of 99.19 g/L，alcohol content of 15.40% vol，and a sensory score of 91.3. Additionally，it contained 17 amino acids，18 organic acids，14 phenolic compounds，and 60 volatile flavor compounds. The wine was bright purple in color，with a mellow，crisp，and sweet taste，and a pleasant harmony of rice and fruit aromas，rich in nutrients
文章编号：202421018 中图分类号： 文献标志码：
基金项目:北部湾大学大学生创新创业训练计划资助项目（S202311607210）
引用文本：
津ICP备20000603号-1