赤藓糖醇玫瑰酒的研制及品质分析

Preparation and Quality Analysis of Rosa rugosa Liquor with Erythritol

以食用玫瑰、糯米酒为主要原料,赤藓糖醇作为甜味剂,通过单因素试验和正交试验对玫瑰酒的泡制工艺进行优化,并采用色差仪、能量分析仪、气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)仪、全自动氨基酸分析仪对其色香味进行品质分析。结果表明,赤藓糖醇玫瑰酒最佳泡制工艺条件为酒精度25%vol、玫瑰花与酒泡制比例1∶150(g/mL)、赤藓糖醇添加量8%、泡制时间21 d。此工艺条件下,玫瑰酒感官总分最高,色差特征L值为36.09、a值为11.51、b值为5.05;每100 g玫瑰酒含能量910.70 kJ、蛋白质0.47 g、碳水化合物13.97 g;共有18种游离氨基酸,其中必需氨基酸有6种,占总氨基酸含量的13.45%;GC-IMS检测到62种挥发性成分,其中乙酸乙酯、丁酸乙酯、2-呋喃甲醇、香叶醇、3-甲基-1-丁醇、麦芽酚、β-蒎烯以及己醛占总挥发性物质的46.59%,是构成玫瑰酒的主要特征风味物质。试验得到的低糖型玫瑰酒品质优良、风味独特。

The edible Rosa rugosa and glutinous rice liquor were used as the main raw material,and erythritol was used as a sweetener,so as to optimize the preparation process of Rosa rugosa liquor through single factor and orthogonal experiments.The color,aroma,taste,and quality of Rosa rugosa liquor with erythritol were analyzed by means of a color difference meter,energy analyzer,gas chromatography-ion mobility spectroscopy(GC-IMS),automatic amino acid analyzern.The results showed that the optimal preparation process of erythritol Rosa rugosa liquor was an alcohol content of 25%vol,a ratio of 1∶150(g/mL)between Rosa rugosa and glutinous rice liquor,8%erythritol,and a soaking time of 21 d.The Rosa rugosa liquor prepared by this process had the highest sensory scores,with color difference feature L of 36.09,a of 11.51,and b of 5.05.The Rosa rugosa liquor contained 910.70 kJ of energy,0.47 g of protein,and 13.97 g of carbohydrates per 100 g.There were 18 free amino acids,including six essential amino acids,accounting for 13.45%of the total amino acid content.A total of 62 kinds of volatile components were identified by GC-IMS.Among them,ethyl acetate,ethyl butyrate,2-furan methanol,geraniol,3-methyl-1-butanol,maltol,β-pinene,and hexanal accounted for 46.59%of the total volatile components,making them the main characteristic flavor compounds of Rosa rugosa liquor.The low-sugar Rosa rugosa liquor prepared in this experiment had excellent quality and unique flavor.