黄酒浸提福白菊活性成分工艺优化及无醇饮品的研制

Process Optimization of Chrysanthemum Active Ingredients Extracted from Yel ow Rice Wine and Development of Alcohol Free Beverage

为了确定以黄酒为基质的福白菊无醇饮料的最佳工艺,以福白菊为原料,黄酒为提取溶剂,黄酮为指标,采用二次回归正交旋转组合试验对提取工艺进行优化,并以提取液为主要原料,通过感官评定和模糊数学统计法调配无醇饮品。结果表明,提取最优工艺为福白菊粉粒度0.18 mm、料液比4.5∶100 (g/mL)、浸提温度61.11℃、浸提时间4.43 h,此时黄酮提取率为709.71 mg/L, ABTS法测得抗氧化能力为3.583μmol TE/mL;以提取液为主要原料,调配无醇饮料,其最佳配方为纯净水100 mL、福白菊无醇浸提液20 mL、柠檬酸0.05 g、白砂糖10 g、1%CMC-Na 10m L,制备的饮品稳定性好,风味醇厚,具有黄酒和菊花的独特风味口感。

In order to determine the optimal technology of Fubaiju alcohol-free beverage, Fubaiju and yellow rice wine were used as the raw material and the process was optimized. The quadratic regression orthogonal rotation combination test was used to optimize the extraction conditions and the sensory evaluation and fuzzy mathematical statistics were used to optimize the formula of alcohol-free beverage. The optimum extraction conditions were obtained as follows: the particle size of 0.18 mm, the ratio of material to liquid of 4.5∶100(g/mL), the extraction temperature of 61.11 ℃ and the extraction time of 4.43 h. Under these conditions, the extraction rate of flavonoids was 709.71 mg/L, and the antioxidant property was 3.583 μmol TE/m L;On this basis, the ethanol in the extract was removed by rotary evaporation. The best formula of alcohol-free beverage was 100 mL pure water, 20 mL fubaiju extract, 0.05 g citric acid, 10 g white granulated sugar and 10 mL 1% CMC-Na. The prepared beverage had good stability, mellow flavor and unique taste of yellow rice wine and chrysanthemum.