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- Title
杏白兰地发酵工艺研究.
- Authors
祁乙雯; 付安珍; 李双; 陈志周; 王颉; 贾春福; 牟建楼
- Abstract
Using Chuanzhi red apricot in Hebei as raw material, the pectinase hydrolysis process of apricot and the fermentation process of apricot brandy were studied. The hydrolysis process was optimized by orthogonal tests, and the fermentation process was optimized by single factor tests and Box- Behnken response surface tests. The results showed that the optimum enzymatic hydrolysis conditions were pectinase addition 0.10%, enzymatic hydrolysis temperature 45 ℃, and time 3.0 h. Under the optimal hydrolysis process, the comprehensive score of the hydrolysis solution of apricot was 89.35. The optimal fermentation process was fermentation temperature 24 ℃, yeast inoculum 0.08%, and initial sugar content 24.8%. Under the optimized fermentation process, the alcohol content and sensory score of apricot brandy after first distillation with residues was 16.0%vol and 88.22, respectively. The alcohol content of the first distillation of apricot brandy after secondary distillation was 38.0%vol, and the apricot brandy had bright body, mellow taste, and significant apricot fruit flavor characteristics.
- Subjects
HEBEI Sheng (China); APRICOT; SUGAR; BRANDY; RAW materials; FERMENTATION; BEVERAGE flavor &; odor; FLAVOR
- Publication
China Brewing, 2020, Vol 39, Issue 8, p215
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2020.08.041