Optimization of preparation process for Lycium barbarum-Hovenia acerba Lujiu by response surface methodology
Using dried Lycium barbarum,wild Hovenia acerba and Baijiu as raw materials to prepare L.barbarum-H.acerba Lujiu,and sensory scores and in vitro antioxidant activity as evaluation index,the effects of maceration time,alcohol content of base liquor,H.acerba and L.barbarum addition on the quality of L.barbarum-H.acerba Lujiu were investigated by single factor tests and response surface tests.The results showed that the optimal process of L.barbarum-H.acerba Lujiu was maceration time 12 d,alcohol content of base liquor 39.5％vol,H.acerba addition 38.8 g/100 ml,and L.barbarum addition 8.7 g/100 ml.Under the condition,the color of L.barbarum-H.acerba Lujiu was lightly golden,with pleasant L.barbarum and H.acerba fruital,harmonized body,without any odor flavor,the sensory score of L.barbarum-H.acerba Lujiu was 84,and the radical scavenging rate of ABTS,DPPH,hydroxyl and superoxide anion was 83.73％,82.87％,85.21％,83.92％,respectively,indicating it had certain antioxidant activity in vitro.
Lycium barbarumHovenia acerbaresponse surface methodpreparation process
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