蚕蛾公补酒矫味工艺研究

Taste-Modifying Technology of Can’e Gongbu Wine

目的探讨蚕蛾公补酒矫味的最优工艺。方法采用L_(9)(3^(4))正交试验,以蛇床子药材中蛇床子素含量与麻舌感评分值为指标,优化蛇床子药材去除麻味的矫味炮制工艺,并优选矫味剂种类及比例。结果该研究中蛇床子去除麻味最优炮制工艺为石灰水润制30 min、炒制45 min、炒制温度100℃;最优矫味剂为甜菊素,用量为50 mg/L。结论优选的蛇床子炮制工艺和矫味剂用量合理、重复性好,能降低蚕蛾公补酒的麻舌感,改善口感。

Objective To investigate the optimal technology of taste-modifying of Can’e Gongbu Wine.Methods L_(9)(3^(4))orthogonal test was used to optimize the processing technology of Fructus Cnidii to reduce its tingly sensation and to optimize the type and proportion of taste-modifying prescription with the content of osthole and the evaluation of tingly sensation as indexes.Results The optimal conditions for processing Fructus Cnidii were as follows:moistened by lime water for 30 min,tir-fried for 45 min with the temperature of100℃.The optimal taste-modifying prescription was stevioside with the dosage of 50 mg/L.Conclusion The optimized processing technology of Fructus Cnidii and the taste-modifying prescription are reproducible and reasonable,which can reduce the tingly sensation of Can’e Gongbu Wine and improve the flavor.