茯苓白酒浸提工艺研究  

Study on Extraction Technology of Liquor of Poria Cocos

作　　者：曹敬华[1] 蒋威[1] 张家庆[1] 朱正军[1] 陈茂彬[1] 方尚玲[1] 

机构地区：[1]湖北工业大学生物工程学院,工业发酵湖北省协同创新中心,湖北武汉430068

出　　处：《酿酒》2014年第6期90-92,共3页Liquor Making

摘　　要：采用超声波破碎法对茯苓进行前处理,对茯苓白酒浸提工艺进行研究,结果表明,优化的工艺条件为:超声波前处理15min,料液比1∶6,浸提时间20d,浸提原浆白酒酒度55%vol,在此条件下制得的茯苓白酒中茯苓多糖含量可达19.05mg/L。GC分析表明,经超声波处理后,茯苓白酒中乙酸乙酯含量有所增加,乳酸乙酯含量略有升高,杂醇油含量无明显变化。Poria cocos was pretreated by using ultrasonic fragmentation, the extraction technology of liquor of poria cocos was studied. The results showed that the optimum conditions for the process are as follows： the time of pretreatment was 15 min, the ritio of raw materials and water was 1：6, the time of extraction was 20d, the alcohol degree of Puree liquor was 55% （V/V）, under the above conditions, poria polysaccharide content in the produced liquor reached up to 19.05 mg/L. GC Analysis showed that the content of ethyl acetate and ethyl lactate were increased in Liquor of Poria cocos after using ultrasonic fragmentation, but the content of fusel oil was not changed obviously.

关 键 词：茯苓白酒 浸提工艺 超声波 优化 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]