荔枝松针功能酒加工工艺研究  

Study on Processing Technic of Litchi-Pine Needles Wine Product

作　　者：胡满江[1] 苏立杰[1] 李瑞姣[1] 姜志杰[1] 王响[1] 谭丽璇 陈骁熠[1] 

机构地区：[1]广州医科大学公共卫生学院食品质量与安全系,广东广州511436

出　　处：《食品与发酵科技》2016年第2期72-76,81,共6页Food and Fermentation Science & Technology

摘　　要：本研究是以荔枝干和马尾松松针为原料,研制具有抗氧化能力的新型植物型配制酒。通过逐优法得到利用白酒浸提马尾松针的最佳提取工艺为:料液比3∶100(g:m L)、提取温度80℃、提取时间105min;荔枝风味松针功能酒的调配比例为松针提取液:荔枝提取液=1∶3。本产品酒呈淡草绿色,均匀透明,具有松针独特的清香和荔枝的清甜味,并具有较高的抗氧化功能,抗氧化能力为73.38U/m L。In this study litchi and pine needles were used as raw materials to produce a fruit wine product with antioxidant activity. The optimal extraction process of pine needles extract is obtain by stage-by-stage optimizational method. The optimum conditions were as follows： ratio of solid to liquid is 3 ∶100（g/m L）, extract temperature is80℃, extract time is 105 min. The best blending ratio of litchi extract solution and pine needles wine is 1∶3. Under the best conditions, the litchi and pine needles wine presents light green, uniform and transparent. In addition,this product has unique fragrance and sensible sweetness, with the antioxidant function as 73.38U/m L.

关 键 词：荔枝干 马尾松针 抗氧化 白酒加工 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS262.91[轻工技术与工程—食品科学与工程]