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| 一种枸杞浸渍酒的浸渍工艺 | |
| 引用本文： | 徐希柱,高艾英,李健,金玉红.一种枸杞浸渍酒的浸渍工艺[J].中国酿造,2013,32(11):105-108. |
| 作者姓名： | 徐希柱 高艾英 李健 金玉红 |
| 作者单位： | 1.泰山医学院 公共卫生学院，山东泰安271016；2.泰安市产品质量监督检验所，山东泰安271000； 3.山东农业大学食品科学与工程学院，山东泰安271018 |
| 摘 要： | 选用市售枸杞和白酒，研究酒精度、料液比和浸渍时间等对枸杞中主要保健因子（如枸杞多糖和黄酮等）含量的影响规律，结合浸渍酒理化指标、感官指标、枸杞多糖及黄酮含量等确定了枸杞浸渍酒的最佳工艺为：白酒酒基酒精度44%vol，料液比1∶ 6，浸渍11d，在该条件下获得的的枸杞浸渍酒枸杞多糖含量134.62mg/L，黄酮含量45.0mg/L，色度37.32EBC，浊度7.46EBC，该成品酒营养丰富，具有良好的色泽和风味。 |
| 关 键 词： | 枸杞 浸渍酒 枸杞多糖 黄酮 |
Steeping technologies for a Chinese wolfberry soaked wine |
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| XU Xizhu,GAO Aiying,LI Jian,JIN Yuhong.Steeping technologies for a Chinese wolfberry soaked wine[J].China Brewing,2013,32(11):105-108. | |
| Authors: | XU Xizhu GAO Aiying LI Jian JIN Yuhong |
| Affiliation: | 1.School of Public Health in Taishan Medical University, Taian 271016, China; 2.Taian Institute of Supervision & Inspection on Product Quality, Taian 271000, China; 3.Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China |
| Abstract: | In this study commercial Chinese wolfberry and liquor was used, and the effect of the alcohol, solid-liquid ratio and immersion time on the health factor such as Lycium barbamm polysaccharide and flavone were studied. Combined with the physiochemical indexes, sensory indicators, polysaccharide content and flavone content in the Chinese wolfoerry steeping wine, the optimum impregnation technologies were determined, which were the liquor alcohol content 44%vol, solid to liquid 1： 6, soaked time 11d. Under these conditions, the soaked wolfoerry wine was obtained with good nutrient content, the color and the taste. |
| Keywords: | Chinese wolfberry soaked wine Lycium barbarum polysaccharide flavone |
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