客家娘酒调配饮料的研制及评价

Development and Evaluation of Liqueur Product Based on Hakka Huangjiu

选取具有疏肝理气功效的药食同源药材佛手、陈皮和山楂提取物作为主要配料,研制了一种以客家娘酒为基底的调配饮料。通过单因素实验和正交试验,明确客家娘酒调配饮料中,山楂、陈皮、佛手提取物和娘酒的最佳组合。结果显示,以50 m L为基准的客家娘酒调配饮料中,佛手、陈皮、山楂提取物和娘酒的最佳添加量分别为1 m L、3 mL、4 m L和25 mL。进一步检测发现娘酒调配饮料中含有丰富的总多酚和总黄酮,含量分别为分别为76.1 mg/L±3.2 mg/L和509.4 mg/L±13.9 mg/L。

The extracts of fingered citron,dried tangerine peel and hawthorn were used as the main ingredients to develop a liqueur product with Hakka Huangjiu as the base.Single-factor experiments and orthogonal experiment were applied to determine the best combination of the extracts and Hakka Huangjiu.The results showed that the optimal addition amount of fingered citron extract,dried tangerine peel extract,hawthorn extract and Hakka Huangjiu was 1 mL,3 mL,4 mL,and 25 mL,respectively.Further research found that the liqueur product was rich in total polyphenols(76.1±3.2 mg/L) and total flavonoids(509.4±13.9 mg/L).