苹果渣及板栗渣黄芪酒加工工艺研究

Study on Processing Technology of Astragalus Liquor from Apple and Chestnut Pomaces

以苹果渣和板栗渣为主要原料,添加黄芪提取液,研究配制酒的最佳前处理条件。苹果渣和板栗渣分别经前处理、酶解后,按比例混合发酵后经常压蒸馏制酒,考察黄芪提取液的最佳制备工艺,将其添加到蒸馏酒中配制成苹果渣板栗渣黄芪配制酒。结果表明,最佳苹果渣前处理条件为蒸煮时间30 min、果胶酶添加量0.3%、酶解时间3 h、酶解温度55℃。黄芪提取液最佳制备工艺为浸提液酒精浓度60%、浸泡时间16 h、料液比1∶40(g/mL)。蒸馏酒与黄芪提取液的最佳体积比为3∶1所得配制酒的酒精度为42%vol、皂苷2.08%、多糖1.2%、黄酮0.04%,色泽浅黄透明,酒香浓郁且与黄芪味协调。

The pretreatment conditions for the production of Astragalus liquor were optimized using apple and chestnut pomaces as the main raw materials,and Astragalus extract as an additive.Apple and chestnut pomaces were pretreated and enzymolyzed,respectively,and were subsequently mixed and fermented according to a specified ratio.Distillation was conducted under ambient pressure.Additionally,the optimal conditions for obtaining the Astragalus extract were determined,and the final liquor was prepared by adding the Astragalus extract to the distilled liquor.The results showed that the optimal pretreatment conditions for apple pomaces included 30 min of cooking time,0.3%pectinase,3 h of enzymolysis time,and an enzymolysis temperature of 55℃.The best preparation process using Astragalus membranous extract was as follows:60%alcohol,16 h soaking time,and solid:liquid volume ratio of 1∶40(g/mL).The optimal volume ratio of distilled liquor and astragalus extract was3∶1.The prepared liquor had an alcohol content of 42%vol,2.08%saponin,1.2%polysaccharide,and 0.04%flavone.The liquor color was light yellow and transparent.The aroma of the liquor was rich and coordinated with the flavor of the Astragalus.