作　　者： ; (郭正忠）; (寇兆民）; (葛芳）;

机构地区： 云浮华南酒庄酒业有限公司广东郁南527100

出　　处： 《酿酒》 2010年第1期72-74,共3页

摘　　要： 以广东郁南沙糖桔为原料,研究了不同发酵工艺对沙糖桔利口酒的影响,研究了沙糖桔利口酒的澄清工艺。确定其生产工艺为:破碎后调整pH为3.5,添加150mg/L的纤维素酶、60mg/L的果胶酶和100mg/L的皂土进行酶解浸渍,酶解时间4～6h,酶解完成后添加250mg/L的十二岭1#酵母在15℃下进行发酵,48h后进行清汁分离,并按要求补加糖分后继续发酵,使其最终酒度在18%vol,含糖60g/L左右。最后经调配、澄清、过滤、灭菌、包装后得到酒体丰满、晶莹剔透,呈浅黄绿色、酸甜可口的沙糖桔利口酒。 Studied the influence of sugar orange liqueur by different fermentation technology with sugar orange of YuNan for raw materials,and the clarification technology.Determined the production technology：Adjusted pH to 3.5 after the break,added 150mg/L cellulose,60mg/L pectinase,100mg/L bentonite for maceration,enzymolysis time 4 ～ 6h,then added 250mg/L no.1 twelve ridge yeast for fermentation in the 15℃,separated after 48h,then added sugar as required for continueing to ferment,and the final alchol degree was about 18% and sugar content to 60mg/L.Finally,after blendingm,clarification,filtration,sterilizing and packaging,get a full-bodied sugar orange liqueur with glittering,transparent and chartreuse,having a sweet and sour taste.

关 键 词： 沙糖桔 利口酒 浸渍 发酵

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]