响应面法优化枸杞拐枣露酒加工工艺  

Optimization of preparation process for Lycium barbarum-Hovenia acerba Lujiu by response surface methodology

作　　者：余鸿飞 刘晓媛 王恒志 李建芳[1] 吕培楷 张阳阳 YU Hongfei;LIU Xiaoyuan;WANG Hengzhi;LI Jianfang;LV Peikai;ZHANG Yangyang(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang,464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《中国酿造》2024年第7期204-208,共5页China Brewing

基　　金：河南省科技攻关项目(242102110089);河南省高等学校青年骨干教师培养计划(2020GGJS262);信阳农林学院校青年基金项目(QN2023031);信阳农林学院校级科技创新团队建设项目(CXTD-201802)。

摘　　要：以干制枸杞、野生拐枣及白酒为原料制备枸杞拐枣露酒,以感官评分及体外抗氧化活性为考察指标,通过单因素试验及响应面试验考察浸提时间、基酒酒精度、拐枣添加量、枸杞添加量对枸杞拐枣露酒品质的影响。结果表明,枸杞拐枣露酒的最佳加工工艺为浸提时间12 d,基酒酒精度39.5%vol,拐枣添加量38.8 g/100 mL,枸杞添加量8.7 g/100 mL,此条件下获得枸杞拐枣露酒酒体色泽为浅金黄色,具有清甜的枸杞及拐枣果香,酒体协调无异味,口感较好,感官评分为84分,ABTS、DPPH、羟基、超氧阴离子自由基清除率分别为83.73%、82.87%、85.21%、83.92%,具有一定的体外抗氧化活性。Using dried Lycium barbarum,wild Hovenia acerba and Baijiu as raw materials to prepare L.barbarum-H.acerba Lujiu,and sensory scores and in vitro antioxidant activity as evaluation index,the effects of maceration time,alcohol content of base liquor,H.acerba and L.barbarum addition on the quality of L.barbarum-H.acerba Lujiu were investigated by single factor tests and response surface tests.The results showed that the optimal process of L.barbarum-H.acerba Lujiu was maceration time 12 d,alcohol content of base liquor 39.5%vol,H.acerba addition 38.8 g/100 ml,and L.barbarum addition 8.7 g/100 ml.Under the condition,the color of L.barbarum-H.acerba Lujiu was lightly golden,with pleasant L.barbarum and H.acerba fruital,harmonized body,without any odor flavor,the sensory score of L.barbarum-H.acerba Lujiu was 84,and the radical scavenging rate of ABTS,DPPH,hydroxyl and superoxide anion was 83.73%,82.87%,85.21%,83.92%,respectively,indicating it had certain antioxidant activity in vitro.

关 键 词：枸杞 拐枣 响应面法 加工工艺 

分 类 号：TS261.1[轻工技术与工程—发酵工程]