摘要
为丰富酱香酒产品结构,加大黔地天麻药材的开发利用,该试验选取遵义道真、铜仁德江、六盘水、黔西南、毕节大方5个产地的天麻样品,筛选天麻多糖和天麻素含量高的天麻,采用超声辅助浸泡方法制备酱香天麻健康酒。以天麻素、天麻多糖含量为指标,通过单因素试验探究超声时间、超声温度、酱香酒体积分数3个因素对酱香天麻健康酒品质的影响,得到酱香天麻健康酒最优制备工艺为超声时间45 min、超声温度45℃、酱香酒体积分数65%,该条件下所得产品色泽微黄,清澈透明,具有淡淡的天麻药香味,酱香突出,无异味,天麻素含量47.14 ng/μL,天麻多糖含量3.58 mg/mL。
With the aim of enriching the products of Maotai⁃flavor Chinese baijiu and fully utilizing the Gastro⁃dia elata resources in Guizhou,G.elata samples were collected from Daozhen(Zunyi),Dejiang(Tongren),Liupanshui,Qianxinan,Dafang(Bijie)for the production of Chinese baijiu.The G.elata samples with high content of polysaccharides and gastrodin were selected,and ultrasound⁃assisted immersion was employed to prepare Maotai⁃flavor G.elata healthcare baijiu.With the content of gastrodin and polysaccharide as the indica⁃tors,the effects of ultrasonic time,ultrasonic temperature,and alcohol concentration on the product quality were investigated by single factor experiments.The production conditions were optimized by orthogonal experi⁃ments as follows:ultrasonic treatment at 45℃for 45 min with the alcohol concentration of 65%.The product obtained under these conditions was clear,slightly yellow,and had a slight aroma of G.elata,a strong Maotai flavor,and no off⁃flavor,with the gastrodin content of 47.14 ng/μL and polysaccharide content of 3.58 mg/mL.
作者
朱思洁
刘良禹
田多
王先桂
王禹澄
刘旭东
ZHU Sijie;LIU Liangyu;TIAN Duo;WANG Xiangui;WANG Yucheng;LIU Xudong(Department of Food Science and Engineering,Maotai Institude,Renhuai 564507,Guizhou,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266071,Shandong,China;Department of Practice and Training,Maotai Institude,Renhuai 564507,Guizhou,China)
出处
《食品研究与开发》
CAS
2024年第5期171-177,共7页
Food Research and Development
基金
贵州省普通高等学校青年科技人才成长项目(黔教合KY字[2018]454号)
贵州省基础研究(自然科学)计划项目(黔科合基础⁃ZK[2022]一般541)
遵义市科学技术局、茅台学院市校联合科技研发资金项目(遵市科合HZ字[2021]330号、遵市科合HZ字[2022]169号)
茅台学院高层次人才科研启动经费项目(mygccrc[2022]010、mygccrc[2022]085)。
关键词
天麻
酱香酒
超声辅助浸提
天麻素
多糖
Gastrodia elata
Maotai⁃flavor Chinese baijiu
ultrasound⁃assisted immersion
gastrodin
poly⁃saccharide