甘蔗清汁发酵型保健酒配方工艺优化  

Optimization of Formula for Sugarcane Juice Fermentation-type Health Wine

作　　者：王小明 王利[1] 覃逸明 张鹏 陈碧[1,2] WANG Xiaoming;WANG Li;QIN Yiming;ZHANG Peng;CHEN Bi(College of Food&Biochemical Engineering,Guangxi Science&Technology Normal University,Laibin 546199;Key Laboratory for Research and Development of Characteristic Yao Medicine Resources,Guangxi Science&Technology Normal University,Laibin 546199)

机构地区：[1]广西科技师范学院食品与生化工程学院,来宾546199 [2]广西科技师范学院特色瑶药资源研究与开发重点实验室,来宾546199

出　　处：《食品工业》2020年第4期104-108,共5页The Food Industry

基　　金：广西糖资源工程技术研究中心培育建设项目(桂科AD16450040);广西高校制糖工程综合技术重点实验室培育建设项目(桂教科研[2016]6号)。

摘　　要：以甘蔗清汁为主要原料,经发酵、蒸馏制备成适当酒精度的基酒,对民间长期饮用的药酒进行配方工艺优化。在单因素试验的基础上,经正交试验优化,最佳药材配方为:红枣1.5 g、枸杞1.5 g、党参2.0 g、砂仁1.5 g;超声波辅助浸提保健酒的最优工艺组合为:酒精度30%vol、料液比1︰40 g/mL、超声功率150 W、超声波温度40℃、超声波时间120 min。在此工艺条件下制得的保健酒颜色黄亮,清澈无分层,药味中和,酒香醇爽,苦涩味淡,有一定回味。产品理化指标符合相关标准要求。该产品具有开胃消食、补中益气、和脾胃、除烦渴等功效。Using sugarcane clear juice as the main raw material,the base liquor with proper alcohol was prepared by fermentation and distillation,and the formula and technology of the folk long-term drinking medicine liquor were optimized.On the basis of single factor experiment,the optimal medicinal formula was optimized by orthogonal test:red jujube 1.5 g,medlar 1.5 g,codonopsis pilose 2.0 g,Amomum villosum 1.5 g;The optimal combination of ultrasonic assisted leaching health wine was:the alcohol content was 30%vol,the ratio of material to liquid was 1︰40 g/mL,the ultrasonic power was 150 W,the ultrasonic temperature was 40℃,and the ultrasonic time was 120 min.Under the condition of this process,the color of the health wine was yellow,clear and non-layered,and the taste of the medicine was neutral.The wine was light and mellow,and the bitter taste was light and had a certain aftertaste.The physical and chemical indicators of the products met the requirements of the related standard.The product had the functions of appetizing digestion,supplementing vital energy,and spleen and stomach,in addition to polydipsia.

关 键 词：甘蔗清汁 发酵型 保健酒 配方 工艺优化 

分 类 号：TS262.91[轻工技术与工程—发酵工程]