酱香型蜂蜜配制酒的工艺优化及体外抗氧化能力分析

Process Optimization and Anti-oxidation Ability Analysis of Sauce-flavored Mead

为探究酱香型蜂蜜配制酒的工艺条件及体外抗氧化能力,以陈皮、枸杞、山楂、龙眼干为原料,采用酱香型白酒为基酒泡制,经过滤加入蜂蜜进行调配生产酱香型蜂蜜混合配制酒。在单因素试验基础上进行响应面优化,以多指标综合评价法对酒中酚酸、总黄酮含量及感官评价进行考察。结果表明在料液比为1∶8.3(g/mL),蜂蜜添加量为15%,泡制时间为6 d,温度为18℃时,其综合评价最高可达4.69。采用该方法配制出的酒,色泽呈橙黄色,清亮透明,酒体协调,兼具果香及酱香风味。以最终优化工艺制作的配制酒对DPPH·、ABTS+·、羟自由基清除率及还原力分别为87.24%、90.38%、81.25%、1.877,原酱香型白酒对照组对DPPH·、ABTS+·、羟自由基清除率及还原力分别为9.01%、4.26%、8.04%、0.017,表明该配制酒体外抗氧化能力显著高于原酱香型白酒。

In order to explore the process conditions and antioxidant capacity of the sauce-flavored mead,the dried tangerine peel,Chinese wolfberry,the hawthorn and the dried longan were used as raw materials,and sauce-flavored liquor was used as the base wine.After soaking and filtering,honey was added to make the sauce-flavored mead.The phenolic acid content,total flavonoids content and sensory evaluation in wine were investigated by single factor and response surface optimization with the multi-index comprehensive evaluation method.The results showed that when the ratio of material to liquid was 1∶8.3(g/mL),the amount of honey added was 15%,the soaking time was 6 d,and the temperature was 18℃,the comprehensive evaluation could reach 4.69.The color of the wine made by the method was orange yellow,it was clear and transparent,with a harmonious body and a fruity and sauce-flavored.The clearance rates of DPPH·,ABTS+·,hydroxyl free radical and reducing power of sauce-flavored mead were 87.24%,90.38%,81.25% and 1.877.And the clearance rates of DPPH·,ABTS+·,hydroxyl free radical and reducing power of sauce-flavored liquor were 9.01%,4.26%,8.04% and 0.017.It indicated that the antioxidant capacity of the sauce-flavored mead was much higher than the original sauce-flavor liquor.