大青叶泡制酒的研制  

Preparation of Folium Isatidis Soaked Wine

作　　者：刘志明[1] 吴海舟[1] 耿婵娟[1] 李晓彤[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工》2015年第3期7-9,13,共4页Farm Products Processing

基　　金：大庆市科学技术计划项目"大庆地产中草药保健品研制"(SCX2008-003-2)

摘　　要：以干大青叶和白酒为原料研制大青叶泡制酒,增加白酒中的药物保健功能。由单因素试验和正交试验确定室温下大青叶泡制酒优化条件为白酒50%(V/V),大青叶粉添加量2.0 g/100 m L,泡制时间72 h。所得泡制酒呈淡棕色至深棕色,有大青叶的清香味,其绵软度和厚重感均强于原白酒,靛玉红与靛蓝质量浓度分别为4.484,3.122μg/m L,增加了保健药物成分。Preparation of folium isatidis soaked wine with dry folium isatidis and chinese spirits to increase chinese spirits medical health care function. The optimize conditions of preparation of folium isatidis soaked wine at room temperature by single factor experiment and orthogonal test are as follow： chinese spirits in 50%（V/V）, folium isatidis powder added amount is 2.0 g/100 m L and pickling time is 72 h. The soaked wine color is pale brown to dark brown,send out fresh scent of folium isatidis,its soft degree and thickness are better than the original chinese spirits,the content of indirubin and indigo are 4.484 and 3.122 μg/m L respectively,it has increased medical ingredients to health care.

关 键 词：大青叶 白酒 泡制酒 靛玉红 靛蓝 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]