特香型白酒基酒生产鲜竹酒过程中保健功能成分变化研究  

The Change in Healthy Functional Components during the Production of Fresh Bamboo Liquor with Special Scent

作　　者：郭帅玲 黄冰静 冯思麟 甘婷 梁晋维 刘婷[1] 王浩强 万茵[1] 张鹏[1] 付桂明[1] GUO Shuai-ling;HUANG Bing-jing;FENG Si-lin;GAN Ting;LIANG Jin-wei;LIU Ting;WANG Hao-qiang;WAN Yin;ZHANG Peng;FU Gui-ming(State Key Laboratory of Food Science and Technology,Food Science and Technology College, Sino-German Food Engineering Center,Nanchang University,Nanchang 330047,Jiangxi,China;Jiangxi Province Zhangshugong Wine&Spirits Co.,Ltd,Zhangshu 331208,Jiangxi,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,食品学院,中德食品工程中心,江西南昌330047 [2]江西省樟树市樟树贡酒业有限公司,江西樟树331208

出　　处：《竹子学报》2018年第2期28-33,共6页Journal of Bamboo Research

基　　金：江西省科技厅农业支撑计划(20171BBF60044)

摘　　要：采用高压微创技术将江西特香型白酒作为基酒注入毛竹腔,随着毛竹生长90 d,基酒浸出毛竹中功能成分生产鲜竹酒,并研究鲜竹酒生产过程中各功能成分的变化规律。结果表明:酿造时长为90 d的鲜竹酒各项指标最佳,其酒精度为34.5度,总氨基酸含量可达14.12 mg·(100 m L)-1酒样,总黄酮含量可达18.6 mg·(100 m L)-1酒样,竹多糖含量可达0.46 mg·(100 m L)-1酒样,葡萄糖含量可达3.2mg·(100 m L)-1酒样。生产的鲜竹酒酒体温润舒适,附加鲜竹的清香,极具保健功能。The Jiangxi liquor with special scent was used as the base liquor to be injected into the bamboo cavity by high-pressure minimally invasive technology.With the growth of the bamboo,the base wine leached out of the functional components of bamboo,within 90 days,the functional components of the fresh bamboo liquor were examined.The results showed that various quality indicators of the fresh bamboo liquor under the treatment of 90 days reached the best,amounting to an alcoholicity of 34.5 degrees,total amino acid content of 14.12 mg·(100 mL)^-1,total falconoid content of 18.6 mg·(100 mL)^-1,bamboo polysaccharide content of 0.46 mg·(100 mL)^-1,and glucose content of 3.2 mg·(100 mL)^-1.The fresh bamboo liquor was endowed with bamboo fragrance,it was mild and delicious,possessing healthcare function.

关 键 词：特香型鲜竹酒 功能成分 变化 

分 类 号：TS262[轻工技术与工程—发酵工程]