摘要
以干制枸杞、野生拐枣及白酒为原料制备枸杞拐枣露酒,以感官评分及体外抗氧化活性为考察指标,通过单因素试验及响应面试验考察浸提时间、基酒酒精度、拐枣添加量、枸杞添加量对枸杞拐枣露酒品质的影响.结果表明,枸杞拐枣露酒的最佳加工工艺为浸提时间12 d,基酒酒精度39.5％vol,拐枣添加量38.8 g/100 mL,枸杞添加量8.7 g/100 mL,此条件下获得枸杞拐枣露酒酒体色泽为浅金黄色,具有清甜的枸杞及拐枣果香,酒体协调无异味,口感较好,感官评分为84分,ABTS、DPPH、羟基、超氧阴离子自由基清除率分别为83.73％、82.87％、85.21％、83.92％,具有一定的体外抗氧化活性.
Abstract
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.
基金项目
河南省科技攻关项目(242102110089)
河南省高等学校青年骨干教师培养计划(2020GGJS262)
信阳农林学院校青年基金项目(QN2023031)
信阳农林学院校级科技创新团队建设项目(CXTD-201802)
NETL
NSTL
万方数据