Color quality of rose liqueur

Szu Chuan Shen, Kuo Chan Tseng, Feng Ting Chao, James Swi Bea Wu*

*此作品的通信作者

研究成果: 雜誌貢獻期刊論文同行評審

9 引文 斯高帕斯(Scopus)

摘要

The effect of pretreatments and soaking conditions on the color quality of rose liqueur was investigated. Results show that (1) most of the anthocyanin in rose petals was dissolved within 48 h of soaking; (2) a longer soaking time led to a lower color quality due to browning; (3) a base spirit at lower ethanol content extracted more anthocyanin and also resulted in more browning; (4) 50C air-drying to 20% water content retained 90% of anthocyanins in rose petals; and (5) the soaking of dried petals in the base spirit yielded a product with less browning as compared with that of fresh petals. The process for making rose liqueur with the best color quality was found to be by soaking dried rose petals at a 1:10 ratio (rose petal : ethanol, w/w) in a base spirit containing 30-35% ethanol added with 0.6-0.8% citric acid for 24 h, then diluting the extract to 16% ethanol content.

原文英語
頁(從 - 到)202-217
頁數16
期刊Journal of Food Quality
30
發行號2
DOIs
出版狀態已發佈 - 2007 四月

ASJC Scopus subject areas

  • 食品科學
  • 安全、風險、可靠性和品質

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