【作者】 陈秀兰；

【导师】 黄雪松；

【作者基本信息】 暨南大学 ， 食品科学， 2006， 硕士

【摘要】 本实验旨在以苦瓜(Momordica charantia L. )为原料，研制出一种色香味能为大众接受的苦瓜酒，并提出可行的生产工艺。主要进行了最佳生产工序、风味优化、提高稳定性、勾兑等方面的研究，获得了质量稳定、风味尚可的苦瓜酒产品。主要结果如下： ①以苦瓜干为原料，筛选出浸泡型苦瓜酒最佳浸泡工艺参数为：温度40℃、粒度＜80目、酒精浓度60％(V／V)、时间2天。此条件下，在增加皂苷、多肽、多糖含量的同时能减少果胶的浸出。 ②70％的食用酒精为最佳的浸泡酒度。最佳的处理方法为：将苦瓜粉用70％食用酒精渗漉后，将渗漉液于4℃冰箱放置一周后取出，经硅藻土过滤后，将滤液稀释成35％，于4℃冰箱放置一周后再用硅藻土过滤，得澄清且酒体稳定的滤液。 ③对于35％酒度的苦瓜酒，调味剂最佳用量为：柠檬酸0.1％，蔗糖4％，甘油0.1％，β-环糊精0.1％，米酒香精0.1％。 ④焙烤的苦瓜粉不适于苦瓜酒的调味。 ⑤果干酒基的最佳澄清剂为用量分别为0.02％与0.06％的明胶与膨润土复配。对于该类型苦瓜酒的风味，冷处理及硅藻土过滤澄清的效果优于明胶和膨润土复配澄清。果汁酒基的最佳澄清剂为用量分别为0.01％与0.06％的壳聚糖与膨润土复配。 ⑥果汁酒基与果干酒基最佳勾兑比例为1∶10。更多还原

【Abstract】 This thesis was aim at using Momordica charantia as material to produce Momordica charantia liquor with good appearance, taste and aroma, meanwhile putting forward the feasible manufacture technology. It mainly researched on the optimal manufacture procedure, favoring, stability improving and blending. Finally, a kind of Momordica charantia liquor with stable quality and acceptable flavor was available. The following results were obtained.① Adopting dry Momordica charantia as material, the optimal soaking parameters of Momordica charantia liquor manufacturing involved 40℃ of soaking temperature, granularity of dry material<80 mu, 60% (V/V) of alcohol and soaking for 2 days. In that case, the quantity of saponin, polypeptide and polysaccharide could be increased and meanwhile the quantity of pectin could be decreased.② The optimal concentration of edible alcohol for soaking was 70% (V/V). The optimal procedure was as following: Dry Momordica charantia was extract by 70% edible alcohol. Then the extract was kept in refrigerator of 4℃ for a week. After filtration by diatomite, the filtrate was diluted to 35% and kept in refrigerator of 4°C for a week and then filtrated by diatomite again. Clarified and stable liquor was obtained.③ As for 35% Momordica charantia liquor, the optimal flavorings and its quantity were: citric acid 0.1%, cane sugar 4%, glycerine 0.1%, β-Cyclodextrin 0.1%, rice wine flavor 0.1%.④ Baked Momordica charantia powder was not good for liquor flavoring.⑤ The optimal clarifier for Momordica charantia liquor made of dry fruit was compound of 0.02% glutin and 0.06% bentonite. With regard to the quality of Momordica charantia liquor made of dry fruit, the effect of refrigerating treatment together with diatomite filtration was better than glutin and bentonite clarification. The opotimal clarifier for Momordica charantia liquor made of fruit juice was compound of 0.01% chitosan and 0.06% bentonite.⑥ The optimal blending proportion of liquor made of fruit juice and dry fruit was 1:10.更多还原