八角茴香酒(露酒)的研究与开发  

Research and Development of Star Anise wine(Dew Wine)

作　　者：周家明[1] 杨佳 欧景春 马妮[1] 赵爱[1] 冯光泉[1] ZHOU Jiaming;YANG Jia;OU Jingchun;MA Ni;ZHAO Ai;FENG Guangquan(College of Notoginseng Medicine and Pharmacy,Wenshan University,Wenshan 663099;Wenshan Longhuan Wine Industry Co.,Ltd.,Wenshan 663099)

机构地区：[1]文山学院三七医药学院,文山663099 [2]文山龙欢酒业有限责任公司,文山663099

出　　处：《食品工业》2023年第1期59-63,共5页The Food Industry

基　　金：云南省重大科技专项计划,项目编号:202002AA1000053。

摘　　要：以八角茴香、薄荷脑、陈皮、花椒和肉豆蔻5种配方为原料,以混合酒作为酒基,采用控制变量试验、对比试验研究最佳配方比例,研制出一款提神醒脑、温中和胃的八角茴香酒。通过水蒸气蒸馏、提取、离心过滤、浓缩等方法得到八角茴香油、陈皮提取液、花椒提取液、肉豆蔻油水混合物,确定最佳配方比例后,根据国家标准测定八角茴香酒(露酒)的感官检查和理化检验。通过试验得出100 mL混合酒中,八角茴香油、薄荷脑、陈皮提取液、花椒提取液、肉豆蔻油水混合物添加量分别为0.03 mL,0.025 g,3 mL,1 mL和0.4 mL时,成品颜色、气味、口感最佳。根据GB/T 5009.48—2003测得成品八角茴香露酒的理化性质为金黄色、透亮、无沉淀、无漂浮物,测得样品酒精度36.8%vol、总酸含量2.63 g/L、总糖含量7.8 g/L。Based on 5 recipes of star anise,menthol,tangerine peel,Chinese prickly ash and nutmeg,using the mixed wine as the wine base,the optimal formula proportion was studied by the control variable test and comparative test,and developed a refreshing,warm and stomach star anise wine.Star anise oil,tangerine peel extract,Chinese prickly ash extract,nutmeg oil and water mixture were obtained by steam distillation,extraction,centrifugal filtration and concentration,after determining the optimal formulation ratio,according to the national standard determination of star anise wine(dew wine)sensory examination and physical and chemical test.In 100 mL mixed wine,star anise oil,menthol,tangerine peel extract,Chinese pepper extract,nutmeg oil and water mixture was 0.03 mL,0.025 g,3 mL,1 mL and 0.4 mL,getting the best finished color,smell and taste.According to GB/T 5009.48—2003,the physical and chemical properties of the finished star anise dew wine were golden yellow,bright,no precipitation,and no floating objects,the measured sample ethanol content was 36.8%vol,the total acid content was 2.63 g/L,and the total sugar content was 7.8 g/L.

关 键 词：八角茴香 茴香酒 最佳配比 理化指标 

分 类 号：TS262.7[轻工技术与工程—发酵工程]