本文已被：浏览 368次 下载 248次
投稿时间：2023-10-31
投稿时间：2023-10-31
中文摘要: 为丰富酱香酒产品结构，加大黔地天麻药材的开发利用，该试验选取遵义道真、铜仁德江、六盘水、黔西南、毕节大方5 个产地的天麻样品，筛选天麻多糖和天麻素含量高的天麻，采用超声辅助浸泡方法制备酱香天麻健康酒。以天麻素、天麻多糖含量为指标，通过单因素试验探究超声时间、超声温度、酱香酒体积分数3 个因素对酱香天麻健康酒品质的影响，得到酱香天麻健康酒最优制备工艺为超声时间45 min、超声温度45℃、酱香酒体积分数65%，该条件下所得产品色泽微黄，清澈透明，具有淡淡的天麻药香味，酱香突出，无异味，天麻素含量47.14 ng/μL，天麻多糖含量3.58 mg/mL。
Abstract:With the aim of enriching the products of Maotai-flavor Chinese baijiu and fully utilizing the Gastrodia elata resources in Guizhou，G. elata samples were collected from Daozhen（Zunyi），Dejiang（Tongren），Liupanshui，Qianxinan，Dafang（Bijie）for the production of Chinese baijiu. The G. elata samples with high content of polysaccharides and gastrodin were selected，and ultrasound-assisted immersion was employed to prepare Maotai-flavor G. elata healthcare baijiu. With the content of gastrodin and polysaccharide as the indicators，the effects of ultrasonic time，ultrasonic temperature，and alcohol concentration on the product quality were investigated by single factor experiments. The production conditions were optimized by orthogonal experiments as follows：ultrasonic treatment at 45 ℃for 45 min with the alcohol concentration of 65%. The product obtained under these conditions was clear，slightly yellow，and had a slight aroma of G. elata，a strong Maotai flavor，and no off-flavor，with the gastrodin content of 47.14 ng/μL and polysaccharide content of 3.58 mg/mL.
keywords: Gastrodia elata Maotai-flavor Chinese baijiu ultrasound-assisted immersion gastrodin polysaccharide
文章编号：202405023 中图分类号： 文献标志码：
基金项目:贵州省普通高等学校青年科技人才成长项目（黔教合KY 字[2018]454 号）；贵州省基础研究（自然科学）计划项目（黔科合基础-ZK[2022]一般541）；遵义市科学技术局、茅台学院市校联合科技研发资金项目（遵市科合HZ 字[2021]330 号、遵市科合HZ 字[2022]169 号）；茅台学院高层次人才科研启动经费项目（mygccrc[2022]010、mygccrc[2022]085）
| 作者 | 单位 |
| 朱思洁1，刘良禹1，2，田多3，王先桂3，王禹澄1，刘旭东1 * | 1.茅台学院 食品科学与工程系，贵州 仁怀 564507；2.中国海洋大学 食品科学与工程学院，山东 青岛 266071；3.茅台学院实习实训中心，贵州 仁怀 564507 |
引用文本：
津ICP备20000603号-1