酱香天麻健康酒制备工艺

Production of Maotai⁃Flavor Gastrodia elata Healthcare Chinese Baijiu

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.