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投稿时间：2019-12-15
投稿时间：2019-12-15
中文摘要: 为探究酱香型蜂蜜配制酒的工艺条件及体外抗氧化能力，以陈皮、枸杞、山楂、龙眼干为原料，采用酱香型白酒为基酒泡制，经过滤加入蜂蜜进行调配生产酱香型蜂蜜混合配制酒。在单因素试验基础上进行响应面优化，以多指标综合评价法对酒中酚酸、总黄酮含量及感官评价进行考察。结果表明在料液比为1∶8.3（g/mL），蜂蜜添加量为15%，泡制时间为6 d，温度为18℃时，其综合评价最高可达4.69。采用该方法配制出的酒，色泽呈橙黄色，清亮透明，酒体协调，兼具果香及酱香风味。以最终优化工艺制作的配制酒对DPPH·、ABTS+·、羟自由基清除率及还原力分别为87.24%、90.38%、81.25%、1.877，原酱香型白酒对照组对DPPH·、ABTS+·、羟自由基清除率及还原力分别为9.01%、4.26%、8.04%、0.017，表明该配制酒体外抗氧化能力显著高于原酱香型白酒。
Abstract:In order to explore the process conditions and antioxidant capacity of the sauce-flavored mead，the dried tangerine peel，Chinese wolfberry，the hawthorn and the dried longan were used as raw materials，and sauce-flavored liquor was used as the base wine.After soaking and filtering，honey was added to make the sauce-flavored mead.The phenolic acid content，total flavonoids content and sensory evaluation in wine were investigated by single factor and response surface optimization with the multi-index comprehensive evaluation method.The results showed that when the ratio of material to liquid was 1 ∶8.3（g/mL），the amount of honey added was 15%，the soaking time was 6 d，and the temperature was 18℃，the comprehensive evaluation could reach 4.69.The color of the wine made by the method was orange yellow，it was clear and transparent，with a harmonious body and a fruity and sauce-flavored.The clearance rates of DPPH·，ABTS+·，hydroxyl free radical and reducing power of sauce-flavored mead were 87.24%，90.38%，81.25%and 1.877.And the clearance rates of DPPH·，ABTS+·，hydroxyl free radical and reducing power of sauce-flavored liquor were9.01%，4.26%，8.04%and 0.017.It indicated that the antioxidant capacity of the sauce-flavored mead was much higher than the original sauce-flavor liquor.
文章编号：202011023 中图分类号： 文献标志码：
基金项目:贵州省教育厅青年科技人才成长项目（黔教合KY字[2018]456）
| Author Name | Affiliation |
| HE Fa-mei，XU Li，CHEN Juan，WEI An | School of Liquor and Food Engineering，Guizhou University，Guiyang 550025，Guizhou，China |
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