玫瑰甜酒酿工艺改良及品质分析

Improvement of brewing technology and quality analysis of rose sweet wine

中文关键词:  甜酒酿  玫瑰  工艺改良

英文关键词:sweet wine  rose  process improvement

中文摘要:

      目的 改进玫瑰甜酒酿制作工艺并解决其杀菌后感官品质较差等问题。方法 采用模糊感官评价法对原工艺与改良工艺进行比较分析, 最终确定: 以黑糯米浸泡液代替过滤水浸泡白糯米(7±1) h, 并加入0.4%柠檬酸(以白糯米重量计)调整酸度, 有助于维持并改善玫瑰甜酒酿的色泽; 发酵完成后, 按体积比2:1的比例将玫瑰浸提液与玫瑰细胞液复配后代替玫瑰浸提液补充到甜酒酿中, 有助于提升玫瑰甜酒酿的香气与滋味。结果 改良后的玫瑰甜酒酿其色泽呈玫红色、汁液清亮, 玫瑰香气突出, 且总黄酮、总糖、总酸、蛋白质指标含量较原工艺分别提高了4.1 mg/100 g、3.2 g/100 g、1.75 g/kg、0.53 g/100 g。结论 该工艺可为企业制作花卉类甜酒酿提供参考。

英文摘要:

      Objective To improve the production process of rose sweet wine and solve the problems of poor sensory quality. Methods The fuzzy sensory evaluation was adopted to compare and analyze the original process and the improved process, and it was finally determined that soaking the white glutinous rice in the black glutinous rice soaking solution instead of the filtered water for (7±1) h, and adding 0.4% citric acid (based on the weight of the white sticky rice) to adjust the acidity were conducive to maintaining and improving the color of the rose sweet wine. After the fermentation was completed, the rose extract and the rose cell liquid were compounded according to the volume ratio of 2:1 and then were added into the sweet wine instead of the rose extract, thereby being beneficial to improving the fragrance and taste of the rose sweet wine. Results The color of the improved rose sweet wine was rose red, the juice was clear, and the rose aroma was prominent. Compared with the original process, the index content of total flavonoids, total sugars, total acids, and protein were increased by 4.1 mg/100 g, 3.2 g/100 g, 1.75 g/kg, and 0.53 g/100 g, respectively. Conclusion This process can provide reference for enterprises to make flower sweet wine.