大蒜露酒最佳浸提工艺条件研究  

Optimization of extraction conditions of garlic wine

作　　者：李瑶[1,2] 周文化[1] 普义鑫[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]长沙环境保护职业技术学院,湖南长沙410004

出　　处：《中国酿造》2010年第9期52-54,共3页China Brewing

基　　金：国家星火计划项目(2008GA770018);科技人员服务企业专项(2009GJD20032);湖南省青年骨干教师培养对象资助项目

摘　　要：采用正交试验设计法,优化大蒜露酒的最佳浸提工艺条件,考察酒精度、浸提温度、浸提时间、对大蒜露酒中大蒜素含量的影响。结果得到大蒜露酒的最佳浸提工艺条件为酒精度60%vol,浸提温度45℃,浸提时间60min,此时大蒜素的含量为0.392g/100mL。Extraction conditions of garlic wine were optimized through orthogonal experimental design. Effects of concentration of alcohol, extraction temperature and time on contents of garlicin in garlic wine were studied. The results showed that the optimum extraction conditions were as follows, concentration of alcohol 60%vol, extraction temperature 45℃, extraction for 60 min; and the content of garlicin under the conditions was 0.392g/100ml.

关 键 词：大蒜露酒 大蒜素 正交试验设计 

分 类 号：TS261.4[轻工技术与工程—发酵工程]