摘要
天麻茶酒浑浊和沉淀现象严重影响感官和质量,为提高天麻茶酒的澄清度,采用(皂土、明胶、壳聚糖、硅藻土、果胶酶)5种不同浓度澄清剂对酒体进行澄清处理。对比5种澄清剂对天麻茶酒透光率的影响,结合感官评分确定最佳澄清剂,再对最佳的澄清剂澄清后的酒样进行理化和抗氧化性测定。结果表明:澄清处理均可显著提高酒体透光率,其中以0.002 g/mL的果胶酶澄清效果最佳,透光率达(99±0.02)%,酒样浅绿透亮,香气浓郁及有淡淡的蜂蜜味,天麻、茶味协调,涩酸适宜,回味微甜。感官评分为89分。测得酒精度为(8±0.01)%vol,总酸含量(4.81±0.01)g/L,总糖含量(18.85±0.13)g/L,多酚含量(2.57±0.33)g/L,黄酮含量为(3.12±0.12)g/L及可溶性固形物为(0.64±0.16)%,体外DPPH自由基清除率为(78.99±0.64)%,总抗氧化力为(142.2±0.56)mmol/mL,羟自由基清除率为(67.5±0.16)%。
The turbidity and precipitation of Gastrodia elata tea wine seriously affects the senses and quality.In order to improve the clarity of Gastrodia elata tea wine,five different concentrations of clarifying agents(bentonite,gelatin,chitosan,diatomaceous earth,pectinase)were used to the wine perform clarification.The effects of five clarifiers on the light transmittance of Gastrodia elata tea wine were compared,and the best clarifiers were determined based on sensory scores and the physicochemical indexes and antioxidant properties of wine samples after clarification with the best clarifier.The results showed that the clarification treatment could significantly improve the light transmittance of the wine.Among them,0.002 g/mL pectinase had the best clarification effect,the light transmittance was(99±0.02)%,The wine was light green and translucent,with a strong aroma and a hint of honey.The taste of Gastrodia elata and tea was coordinated.The astringent and acid are suitable,and the aftertaste was slightly sweet.The sensory score was 89 points.The alcohol content was(8±0.01)%vol,the total acid content was(4.81±0.01)g/L,the total sugar content was(18.85±0.13)g/L,the polyphenol content was(2.57±0.33)g/L,and the flavonoid content was(3.12±0.12)g/L and soluble solids were(0.64±0.16)%,DPPH·clearance in vitro was(78.99±0.64)%,total antioxidant power was(142.2±0.56)mmol/mL,and hydroxyl radical clearance was(67.5±0.16)%.
作者
李刚凤
舒丹旭
传均强
陆雨芳
罗家兴
熊小艳
朱苗
LI Gang-feng;SHU Dan-xu;CHUAN Jun-qiang;LU Yu-fang;LUO Jia-xing;XIONG Xiao-yan;ZHU Miao(Tongren University,Tongren 554300,Guizhou,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第23期80-86,共7页
Food Research and Development
基金
贵州省普通高等学校产学研基地项目(黔教合KY字[2015]346)
贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]339)
贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)
2018年国家级大学生创业训练项目(2018521231)。
关键词
天麻茶酒
果胶酶
澄清效果
理化指标
抗氧化性
Gastrodia elate tea wine
pectinase
clarification effect
physical and chemical indicators
antioxidant
