甘蔗皮保健酒制备工艺及抗氧化活性研究  

Study on Preparation Technology and Antioxidant Activity of Sugarcane Skin Health Wine

作　　者：李大成 柳富杰 王小明 徐秋菊 吕丹丹 梁辉霞 LI Dacheng;LIU Fujie;WANG Xiaoming;XU Qiuju;LV Dandan;LIANG Huixia

机构地区：[1]广西科技师范学院食品与生化工程学院,广西来宾市546199 [2]糖资源绿色高效技术开发与应用青年科研创新团队,广西来宾市546199

出　　处：《酿酒》2021年第4期110-113,共4页Liquor Making

基　　金：2019年自治区级大学生创新创业训练项目:一种甘蔗皮保健果酒生产工艺的研究(201911546037);广西糖资源工程技术研究中心培育建设项目(桂科AD16450040)。

摘　　要：甘蔗皮含有以二十八烷醇为代表的丰富的抗氧化物质,在白酒的基础上,以新鲜甘蔗皮为主要功能保健原料,用浸泡法生产具有抗氧化活性的甘蔗皮保健酒。通过单因素和正交试验,以成品抗氧化活性为指标,考察酒精度、浸提时间、超声时间、超声功率、料液比对产品抗氧化活性的影响,并优化生产工艺参数。结果表明,在酒精度60%、浸提时间10d、超声时间20min、超声功率100Kw、料液比1∶11的条件下,成品澄清透亮、带有甘蔗清香、口感柔和,DPPH自由基清除率为87%,具有一定的抗氧化活性。Sugarcane skin is rich in antioxidants,on the basis of the liquor,with fresh sugarcane skin as the main function of health care raw material,production by soaking method with antioxidant activity of sugarcane skin health wine.Through single factor and orthogonal tests,the antioxidant activity of the finished product was taken as the index to investigate the influence of alcohol accuracy,extraction time,ultrasonic time,ultrasonic power and ratio of material to liquid on the antioxidant activity of the product,and optimize the production process parameters.The results showed that under the conditions of 60%alcohol,10d extraction time,20min ultrasonic power,100Kw ultrasonic power and 1:11 solid-liquid ratio,the finished product was clear and clear,with sugarcane fragrance and soft taste,and the DPPH free radical scavenging rate was 87%,which had certain antioxidant activity.

关 键 词：甘蔗皮 保健酒 浸提 超声波 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]