摘要
选用市售枸杞和白酒,研究酒精度、料液比和浸渍时间等对枸杞中主要保健因子(如枸杞多糖和黄酮等)含量的影响规律,结合浸渍酒理化指标、感官指标、枸杞多糖及黄酮含量等确定了枸杞浸渍酒的最佳工艺为:白酒酒基酒精度44%vol,料液比1∶6,浸渍11d,在该条件下获得的的枸杞浸渍酒枸杞多糖含量134.62mg/L,黄酮含量45.0mg/L,色度37.32EBC,浊度7.46EBC,该成品酒营养丰富,具有良好的色泽和风味。
In this study commercial Chinese wolfberry and liquor was used, and the effect of the alcohol, solid-liquid ratio and immersion time on the health factor such as Lycium barbamm polysaccharide and flavone were studied. Combined with the physiochemical indexes, sensory indicators, polysaccharide content and flavone content in the Chinese wolfoerry steeping wine, the optimum impregnation technologies were determined, which were the liquor alcohol content 44%vol, solid to liquid 1： 6, soaked time 11d. Under these conditions, the soaked wolfoerry wine was obtained with good nutrient content, the color and the taste.
出处
《中国酿造》
CAS
2013年第11期105-108,共4页
China Brewing
关键词
枸杞
浸渍酒
枸杞多糖
黄酮
Chinese wolfberry
soaked wine
Lycium barbarum polysaccharide
flavone
