桤叶唐棣米酒的酿造及抗氧化性研究  

Brewing and antioxidant activity of Amelanchier alnifolia rice wine

作　　者：张卓睿[1] 郝闯[1] 李玲[1] 姜贵全[1] 孟庆繁[1] 毛迪锐[1] 

机构地区：[1]北华大学林学院,吉林吉林132013

出　　处：《中国酿造》2016年第10期184-188,共5页China Brewing

基　　金：吉林市科技计划项目(201454021;2015431015)

摘　　要：以桤叶唐棣和糯米为主要原料,研制一种新型复合米酒。采用酒精度、感官评分和花色苷含量为综合评定指标,考察了桤叶唐棣添加量、加曲量、发酵时间和发酵温度对复合米酒的影响情况,并在单因素试验的基础上进行正交试验分析,确定了复合米酒的最佳工艺参数为:桤叶唐棣添加量40%、加曲量1.0%、发酵时间4 d、发酵温度28℃。按此工艺条件制得的桤叶唐棣米酒酒精度为(10.5±0.37)%vol,感官评分为90分,花色苷含量为67.52 mg/L。通过抗氧化试验,验证了桤叶唐棣米酒具有较强的DPPH自由基清除能力和还原能力,抗氧化性较好。With Amelanch/er alnifolia and glutinous rice as raw materials, a new type of compound rice wine was developed. Using alcohol content, sensory evaluation and anthocyanins content as the comprehensive evaluation indexes, the effects of A. alnifolia addition, liqueur koji addition, fermentation time and temperature on compound rice wine were investigated and analyzed by single factor and orthogonal experiments. The optimum technology parameters of compound rice wine were determined as A. alnifolia addition 40%, liqueur koji addition 1.0%, fermentation time 4 d and temperature 28 ℃. Under the conditions, the alcohol content, sensory evaluation and anthocyanins content of A. alnifolia rice wine were （ 10.5 ±0.37）%vol, 90 and 67.52 mg/L, respectively. The results of antioxidant experiments showed A. alnifolia rice wine had a strong scavenging ability and reducing power of DPPH free radical.

关 键 词：桤叶唐棣 米酒 花色苷 酿造工艺 抗氧化性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]