挤压重组糙米-刺五加茶酒的研制、品质分析及抗氧化评价

以挤压重组糙米蒸馏酒为酒基、刺五加茶汁为茶基，配以赤藓糖醇和柠檬酸制作茶酒，并采用单因素结合正交试验法优化茶酒制作工艺。结果表明，茶酒最佳制作配方为柠檬酸添加量0.14%，赤藓糖醇添加量4%，酒基与茶基的体积比0.5∶1.0，制备的茶酒色泽橙黄、晶亮透明、无沉淀和悬浮物，茶香和酒香融合协调，口感丰富，酸甜适口。酒精度为9.0%vol、总酸含量为4.23 g/L、可溶性固形物为14.18%、透光率为76.68%，总黄酮、总多酚和多糖含量分别为28.57 mg/L,287.08 mg/L和1 112.68 mg/L，特征物质紫丁香苷和异嗪皮啶含量分别为4.09 mg/L和5.86 mg/L，且对DPPH、羟基和超氧阴离子自由基的最大清除率分别为（90.39±3.32）%、（88.33±2.89）%、（80.81±3.19）%，清除能力较强。因此，该研究制备的茶酒具有较高的品质和抗氧化能力。

Development,quality analysis and antioxidant evaluation of tea wine prepared from extruded reconstituted brown rice and Acanthopanax senticosus

Using distilled liquor prepared from extruded reconstituted brown rice as the base liquor and Acanthopanax senticosus as tea base, tea wine was produced with addition of erythritol and citric acid. On the basis of single factor tests, the production technology of tea wine was optimized by orthogonal tests. The results showed that the optimum formula of tea wine was determined as follows: citric acid 0.14%, erythritol 4%, base liquor-tea base ratio 0.5∶1.0. Under the optimum conditions, the obtained tea wine was orange yellow, bright and transparent, no precipitation and suspended solids, with harmonious tea and wine aroma, rich taste, sweet and sour taste. The alcohol content was 9.0%vol, the total acid content was 4.23 g/L, the soluble solid was 14.18% and the light transmittance was 76.68%. The contents of total flavonoids, total polyphenols and polysaccharides were 28.57 mg/L, 287.08 mg/L and 1 112.68 mg/L, respectively. The contents of characteristic components syringin and isozinpidine were 4.09 mg/L and 5.86 mg/L, respectively. Moreover, the maximum scavenging rates of DPPH, hydroxyl and superoxide anion free radicals were (90.39±3.32)%, (88.33±2.89)% and (80.81±3.19)%, respectively. Therefore, the prepared tea wine had higher quality and antioxidant capacity.