添加藤茶提取物的配制酒货架期稳定性研究

Stability of Liqueur with Addition of Vine Tea Extract during Shelf Period

为研究添加藤茶提取物的配制酒货架期稳定性,通过添加藤茶、葛根等提取物对酒体颜色的贡献,活性炭处理前后颜色的变化及二氢杨梅素含量变化,7种不同货架期模拟环境下颜色的变化趋势的研究,得出藤茶提取物颜色贡献值最大,活性炭处理后酒体颜色和二氢杨梅素含量急剧下降,7种货架模拟环境的颜色变化趋势。结果显示,低温、光照、室外暴晒环境下酒体颜色变化趋势为先升后降并趋于稳定,4种室内环境下酒体颜色变化趋势为缓慢上升,说明添加藤茶提取物的酒体颜色在不同环境下变化趋势不同,为配制酒产品的货架期稳定性研究提供了参考依据。

In order to explore the stability of liqueur with the addition of vine tea extract during shelf period,the effects of adding vine tea and kudzuvine root extract etc.on liqueur color,the change of liqueur color and dihydromyricetin content before and after active carbon treatment,and liqueur color change under seven different simulated shelf environments were studied.The results showed that,vine tea extract had the greatest influence on liqueur color;liqueur color and dihydromyricetin content dropped sharply after active carbon treatment;liqueur color change trend under low temperature,illumination and outdoor exposure was firstly rising,then falling and finally became stable;liqueur color change trend under the four indoor environments was slowly increasing.The different liqueur color change trends under different environments provided useful references for further research on the stability of liqueur during shelf period.