一种客家娘酒及其风味果冻的制备
Journal: Agricultural Science DOI: 10.12238/as.v8i2.2751
Abstract
本研究主要制备一种以客家民间配方为主,经过冷却、拌曲、发酵、添酒、压榨煎煮、封坛等步骤酿造出具有花青苷含量风味独特的客家娘酒,并采用分光光度计进行花青苷含量的测定,同时对客家娘酒的酒精度、总酸、总糖等物质进行测定。为了增加黄酒的销售渠道,将其与桂花、咸话梅、沃柑结合起来制作成桂花娘酒果冻、咸话梅娘酒果冻以及沃柑汁娘酒果冻,并对其进行感官评分。结果表明,以客家民间配方酿造出的客家娘酒具有1.533±0.055mg/g的花青苷；制成的果冻中,桂花娘酒果冻以桂花浓度为热水：桂花=100:1的配比、咸话梅娘酒果冻以咸话梅浓度为咸话梅：黄酒=1:30的料液比和沃柑汁娘酒果冻以沃柑浓度为沃柑汁：黄酒=1:3的配比为最佳口感。
Keywords
客家娘酒；风味；果冻
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[10] Zhu Y,Huang X,Zhang Y,et al.Anthocyanin supplementa tion improves HDL-associated paraoxonase 1 activity and enh ances cholesterol efflflux capacity in subjects with hyperchol esterolemia.J Clin Endocrinol Metab 2014;99:561-9.
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[12] 冯艺,邹金梅,吴荣书,等.普洱茶玫瑰花果冻的工艺配方研究[J].食品工业科技,2015,36(1):255-262.
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[15] 卞晶晶,陶汇源,程永强.黑枣果冻配方及生产工艺的优化[J].包装工程,2020,41(15):43-50.
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