天麻提取酒液与天麻渣液态发酵酒的调配酒初探

为开发一种含有天麻素的调配酒,采用固态白酒浸泡的方式提取天麻素得到天麻提取液,并利用剩余天麻渣进行液态发酵酿酒,将天麻提取酒液与天麻渣液态发酵酒按一定比例调配得到一种新型的天麻调配酒。采用单因素及正交试验确定天麻素最佳提取条件,并探究不同调配比例对酒感官的影响。试验结果表明:提取天麻素的最佳条件为提取温度100℃、固液比1:15、提取时间60 min;在液态发酵阶段,添加天麻渣可以提高酒液的酒精度发酵速率,且最佳添加量为8%;天麻提取酒液与天麻渣液态发酵酒的调配比例为1:3,其感官总评分为99分,所得调配酒清亮透明且无悬浮物、香气纯正且有轻微天麻药香、口感酣厚且回味持久。最终证实了利用天麻提取酒液与天麻渣液态发酵酒开发调配酒具有一定的可行性。

Preliminary Study on the Blending Wine of Gastrodia Elata BL. Extract Liquor and Slag Liquid Fermented Liquor

In order to develop a mixed liquor containing Gastrodin,Gastrodin was extracted by steeping in solid liquor,and the liquor was fermented by liquid fermentation with remaining gastrodin residue,a new type of mixed liquor of Gastrodia Elata blume was prepared by mixing the liquor extracted from Gastrodia Elata blume and the liquid fermented liquor of Gastrodia Elata blume residue in a certain proportion.The optimum extraction conditions of Gastrodin were determined by single factor and orthogonal test,and the effects of different blending ratio on wine sense were investigated.The results showed that the optimum conditions for the extraction of Gastrodin were as follows;extraction temperature was 100℃,solid-liquid ratio was 1:15,extraction time was 60 min.The optimum addition amount was 8%,the ratio of gastrodia elata extract liquor to liquid fermentation liquor was 1:3,and the total sensory score was 99,the prepared wine is clear and transparent,has no suspended matter,has pure aroma,slight aroma of Gastrodia Elata,thick taste and long aftertaste.Finally,it is proved that it is feasible to use the liquor extracted from Gastrocdia Elata blume and the liquid fermentation liquor of the residue of Gastrodia Elata blume.