摘要
研发一种桑葚酿造酒和多粮混合发酵蒸馏酒混合而成的色、味、型和营养具佳的保健酒。采用固液分离发酵法,以多粮加桑葚果为原料,使用中温大曲与红米曲双边发酵,鲜桑葚果发酵成果酒,将获得的发酵液和蒸馏酒按一定比例混合并进行勾兑,贮存。通过7次工艺试验最终确定桑葚发酵酒添加量为5%;成品酒通过气相离子迁移谱定性分析酒样中挥发性风味物质,定性出47种风味物质,其中23种酯类物质,8种酮类物质,7种醇类物质等。高效液相色谱检测白藜芦醇含量为16.01 mg/L±0.13 mg/L,乳酸乙酯、乙酸乙酯、丁酸乙酯和己酸乙酯分别为0.74 g/L±0.08 g/L、2.17 g/L±0.17 g/L、0.22 g/L±0.03 g/L、0.23 g/L±0.02 g/L,游离氨基酸含量31.28 mg/L。通过与白酒比较,桑葚红高粱保健酒,呈宝石红色,在风味物质和营养价值上优于不添加桑葚酿造酒的白酒,桑葚和红曲的色素、活性物质得到高效利用和表达。
In this study we developed a healthcare liqueur by mixing fermented mulberry wine with distilled multi-grain liquor.Mulberry and various grains were used as raw materials,medium-temperature Daqu and Hongqu was used for bilateral fermentation,and the produced fermented wine and distilled liquor were blended and aged.After seven technological tests,the addition amount of fermented mulberry wine was determined to be 5%.The volatile flavoring substances in the finished liqueur were qualitatively analyzed by gas-ion mobility spectrometry,and 47 flavoring substances were identified,including 23 esters,8 ketones and 7 alcohols etc.The contents of resveratrol,ethyl lactate,ethyl acetate,ethyl butyrate,ethyl caproate,and free amino acids were 16.01±0.13 mg/L,0.74±0.08 mg/L,2.17±0.17 mg/L,0.22±0.03 mg/L,0.23±0.02 g/L,and 31.28 mg/L,respectively.The finished liqueur was ruby in color,and its flavor and nutrition were superior to those of Baijiu without mulberry wine.The pigments and active substances in mulberry and Hongqu were fully utilized.
作者
周晓龙
张金修
刘新利
ZHOU Xiaolong;ZHANG Jinxiu;LIU Xinli(State Key Laboratory of Biobased Material and Green Papermaking,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353;Shandong Key Laboratory of Microbial Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353;Shandong Jinshi Honggaoliang Distillery,Jinan,Shandong 250353,China)
出处
《酿酒科技》
2020年第6期73-80,共8页
Liquor-Making Science & Technology
关键词
发酵酒
桑葚
麦曲
红曲
风味物质
白藜芦醇
fermented wine
mulberry
Daqu
Hongqu
flavoring substance
resveratrol
