特香型白酒基酒生产鲜竹酒过程中保健功能成分变化研究

The Change in Healthy Functional Components during the Production of Fresh Bamboo Liquor with Special Scent

采用高压微创技术将江西特香型白酒作为基酒注入毛竹腔,随着毛竹生长90 d,基酒浸出毛竹中功能成分生产鲜竹酒,并研究鲜竹酒生产过程中各功能成分的变化规律。结果表明:酿造时长为90 d的鲜竹酒各项指标最佳,其酒精度为34.5度,总氨基酸含量可达14.12 mg·(100 m L)-1酒样,总黄酮含量可达18.6 mg·(100 m L)-1酒样,竹多糖含量可达0.46 mg·(100 m L)-1酒样,葡萄糖含量可达3.2mg·(100 m L)-1酒样。生产的鲜竹酒酒体温润舒适,附加鲜竹的清香,极具保健功能。

The Jiangxi liquor with special scent was used as the base liquor to be injected into the bamboo cavity by high-pressure minimally invasive technology.With the growth of the bamboo,the base wine leached out of the functional components of bamboo,within 90 days,the functional components of the fresh bamboo liquor were examined.The results showed that various quality indicators of the fresh bamboo liquor under the treatment of 90 days reached the best,amounting to an alcoholicity of 34.5 degrees,total amino acid content of 14.12 mg·(100 mL)^-1,total falconoid content of 18.6 mg·(100 mL)^-1,bamboo polysaccharide content of 0.46 mg·(100 mL)^-1,and glucose content of 3.2 mg·(100 mL)^-1.The fresh bamboo liquor was endowed with bamboo fragrance,it was mild and delicious,possessing healthcare function.