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酱香型蜂蜜配制酒的工艺优化及体外抗氧化能力分析 被引量:6

Process Optimization and Anti-oxidation Ability Analysis of Sauce-flavored Mead
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摘要 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.
作者 何发梅 徐俐 陈娟 魏岸 HE Fa-mei;XU Li;CHEN Juan;WEI An(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,Guizhou,China)
出处 《食品研究与开发》 CAS 北大核心 2020年第11期134-141,共8页 Food Research and Development
基金 贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]456)。
关键词 蜂蜜 配制酒 总黄酮 酚酸 体外抗氧化 honey blending wine total flavon phenolic acid antioxidant activity in vitro
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