摘要
以两系杂交糯高粱酒作基酒,单独或混合浸泡红橘皮、温州蜜柑红桔皮、脐橙皮、温州蜜柑黄桔皮,酿制成酒精度为40%￣16%(v/v),糖度为330g/L￣150g/L的成品酒;通过正交试验,确定最佳工艺条件是:1L70%的基酒中加入65g半干柑橘皮在30℃冷浸48h,所得成品酒的酒精度为20%(v/v),糖度为220g/L。然后对其进行感官指标、理化指标、卫生指标的评价,同时指出了工业化生产的几点差异。
Using the liquor produced by two-line hybrid glutinous sorghum as base and soaking the peels of Citrus reticulata, Satsuma mandarin （red）, Navel orange and Satsuma mandarin （yellow） alone or mixed, the finished liqueurs were produced with alcohol content 16% -40% （v/v） and sugar content 150-330 g/L. By the analysis of L16 （4^4） orthogonal experiment, the optimal processing was confirmed to soak 65 g hemi-dry Citmspeel in 1 L base liquor （70%） at 30℃ for 48 h. The alcohol content and sugar content of the finished Citrus liqueur were 20% and 220 g/L, respectively. Furthermore, the Citrus liqueur was evaluated by sensory, physicochemical and hygienic analysis. The differences compared with industrial production were also indicated.
出处
《中国酿造》
CAS
北大核心
2006年第12期59-63,共5页
China Brewing
关键词
柑橘皮
利口酒
生产工艺
指标评定
Citrus peel
liqueur
production technology
evaluation
作者简介
苏东林（1979-），男，硕士研究生，研究方向为食品安全及检测；
单杨，研究员，通讯作者，E-mail：SY6302@sohu.com．
