摘要
本研究是以荔枝干和马尾松松针为原料,研制具有抗氧化能力的新型植物型配制酒。通过逐优法得到利用白酒浸提马尾松针的最佳提取工艺为:料液比3∶100(g:m L)、提取温度80℃、提取时间105min;荔枝风味松针功能酒的调配比例为松针提取液:荔枝提取液=1∶3。本产品酒呈淡草绿色,均匀透明,具有松针独特的清香和荔枝的清甜味,并具有较高的抗氧化功能,抗氧化能力为73.38U/m L。
In this study litchi and pine needles were used as raw materials to produce a fruit wine product with antioxidant activity. The optimal extraction process of pine needles extract is obtain by stage-by-stage optimizational method. The optimum conditions were as follows： ratio of solid to liquid is 3 ∶100（g/m L）, extract temperature is80℃, extract time is 105 min. The best blending ratio of litchi extract solution and pine needles wine is 1∶3. Under the best conditions, the litchi and pine needles wine presents light green, uniform and transparent. In addition,this product has unique fragrance and sensible sweetness, with the antioxidant function as 73.38U/m L.
出处
《食品与发酵科技》
CAS
2016年第2期72-76,81,共6页
Food and Fermentation Science & Technology
关键词
荔枝干
马尾松针
抗氧化
白酒加工
litchi
pine needles
antioxidant
liquor processing
