摘要
本研究以药食同源物质山茱萸果肉为原料,通过发酵方式研制山茱萸酒产品,并以最终酒体中的总黄酮含量为考察指标,通过单因素及响应面试验得出山茱萸发酵酒的最佳工艺条件为料液比1∶9,发酵温度28℃,糖添加量为20%,且在该条件下,检测得到山茱萸发酵酒的总黄酮含量达(79.36±0.09)mg/L,酒精度达(9.41±0.04)%vol,总糖含量达(6.26±0.12)g/L。利用该工艺生产的山茱萸酒清亮透明、呈亮红色、诸香协调、口感柔顺,具有山茱萸酒特有的风味。
In this study,Cornus officinalis pulp was used as raw the material to produce fermented Cornus officinalis wine.The content of total flavones in the produced wine was used as the index to optimize the technical conditions of Cornus officinalis wine by single factor and response surface tests.The optimal technical conditions:material-liquid ratio 1∶9,fermentation temperature 28℃,sugar content 20%.Under these conditions,the total flavones content of the Cornus officinalis wine was 79.36±0.09 mg/L,the alcohol content was 9.41±0.04%vol,and the total sugar content was 6.26±0.12 g/L.The produced wine was clear,transparent,bright red,harmonious in aroma,soft in taste,and had the special flavor of Cornus officinalis.
作者
崔帆
贾丽艳
呼雅雪
CUI Fan;JIA Liyan;HU Yaxue(Technical Center of Xinghuachun Fenjiu Distillery Co.Ltd.,Fenyang,Shanxi 032205;College of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801,China)
出处
《酿酒科技》
2026年第3期70-77,共8页
Liquor-Making Science & Technology
关键词
山茱萸
黄酮
发酵
响应面
抗氧化活性
Cornus officinalis
flavone
fermentation
response surface
antioxidant activity
