亳桑保健酒的工艺优化及稳定性研究

Study on Process Optimization and Stability of Bosang Health Wine

以桑树保健成分为基础,选取桑椹、桑叶、桑枝和亳桑皮4种原料,将桑椹发酵液、亳桑皮提取液和桑叶、桑枝混合提取液(1︰1)按照一定比例进行调配,结合感官评价,通过单因素及正交试验得到最佳亳桑保健酒制备工艺;通过离心试验、氧化试验、冷热试验对亳桑保健酒的稳定性进行研究。结果表明,亳桑保健酒的最佳工艺为酒精度38%vol,蔗糖添加量2%、亳桑皮浸提液添加量20%、桑枝桑叶浸提液添加量10%、桑椹发酵液添加量20%,此时黄酮含量为0.054 mg/mL;稳定性试验表明亳桑保健酒在常温、氧化剂和还原剂存在下均较稳定,热稳定性较好,但抗冷性能不强,在冷处理下会有少量沉淀。

Based on mulberry health ingredients,mulberry,mulberry leaf,mulberry branch and Bozhou Cortex Mori were selected.Mulberry fermentation broth,Bozhou Cortex Mori extract and mulberry leaf and mulberry branch mixed extract(1︰1)were mixed according to a certain proportion.Combined with sensory evaluation,the best preparation technology of Bosong health wine was obtained through single factor and orthogonal test.The stability of Bosang health wine was studied by centrifugation experiment,oxidation experiment and cold and hot experiment.The results showed that the optimum process of Bosang health wine was 38%vol,2%sucrose,20%Bozhou Cortex Mori extract,10%mulberry branch and leaf extract,20%mulberry fermentation broth and the content of flavonoids was 0.054 mg/mL.The stability experiment showed that Bosang health wine was stable at room temperature,in the presence of oxidant and reductant,and had well thermal stability,but it’s cold resistance was not strong,and there would be a small amount of precipitation under cold treatment.