摘要
在传统工艺基础上,以金桔果肉为原料,用气相色谱法测定的金桔蒸馏酒原酒中甲醇生成量为指标,通过单因素和正交试验确定低甲醇金桔蒸馏酒工艺为:90%成熟金桔1 kg,加水量500 g/g,加糖量250 g/g,发酵时间7 d。制备的金桔蒸馏酒原酒中相对甲醇含量0.8 g/L,比传统工艺制备原酒的2.5 g/L降低68%。结果表明,低甲醇工艺的金桔蒸馏酒成品在外观品质、色泽、香气及口感等方面较好。
Based on conventional technique, the methanol production of kumquat spirit was determined by gas chromatography with kumquat pulp as the raw material. The optimal condition of reducing methanol content of kumquat spirit was determined by single factor and orthogonal experiment. The techniques was optimized as medium well kumquat 1 kg, water content 500 g/g, sugar content 250 g/g and fermentation time 7 d. Under the optimum condition, the methanol content of kumquat spirit was 0.8 g/L, which was 68% lower than that of the kumquat spirit by conventional technique(2.5 g/L). The results of test indicate that kumquat spirit had better appearance quality, color, aroma and taste.
作者
卢鹭滨
杨帆
LU Lubin;YANG Fan(Zhicheng College of Fuzhou University,Fujian 350002)
出处
《食品工业》
CAS
北大核心
2019年第2期148-151,共4页
The Food Industry
基金
福建省大学生创新创业训练项目(ZJ1637)
福建省教育厅中青年教育科研项目(科技类)(JTA170856)
关键词
金桔
蒸馏酒
甲醇
kumquat
distilled liquor
methanol
