玫瑰茄糯米黄酒调配饮料的研制
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摘要
以玫瑰茄、糯米为主要原料,酿制了玫瑰茄糯米黄酒,再调配成玫瑰茄糯米黄酒饮料。着重研究了玫瑰茄提取液、玫瑰茄糯米黄酒、白糖水、蜂蜜水添加量对玫瑰茄糯米黄酒调配饮料感官品质的影响。通过单因素和正交试验,确定了玫瑰茄糯米黄酒调配饮料的最佳配方。结果表明,100 mL玫瑰茄糯米黄酒调配饮料中有玫瑰茄浸提液(1∶50)10 mL,玫瑰茄糯米黄酒25 mL,50%白糖水10 mL,50%蜂蜜水5 mL时,制得的玫瑰茄黄酒调配饮料呈宝石红色,酸甜可口,澄清透明,具有玫瑰茄的独特风味。
Roselle-glutinous rice wine is produced with glutinous rice and roselle extract as raw materials, then the wine is used for the production of blended beverage. In this study, the effects of roselle extract, roselle-glutinous rice wine, white sugar water, and honey water on the sensory quality of the blended beverage were studied. The optimum formula of the beverage was determined through single factor tests and orthogonal experiments as follows: roselle extract(1∶50) 10 mL/100 mL, roselle-glutinous rice wine25 mL/100 mL, 50 % sugar water 10 m L/100 m L and 50 % honey water 5 mL/100 mL. The blended beverage was clear and transparent, ruby in color with sweet-sour taste and outstanding roselle flavor.
Roselle-glutinous rice wine is produced with glutinous rice and roselle extract as raw materials, then the wine is used for the production of blended beverage. In this study, the effects of roselle extract, roselle-glutinous rice wine, white sugar water, and honey water on the sensory quality of the blended beverage were studied. The optimum formula of the beverage was determined through single factor tests and orthogonal experiments as follows: roselle extract(1∶50) 10 mL/100 mL, roselle-glutinous rice wine25 mL/100 mL, 50 % sugar water 10 m L/100 m L and 50 % honey water 5 mL/100 mL. The blended beverage was clear and transparent, ruby in color with sweet-sour taste and outstanding roselle flavor.
引文
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[2]张元,白卫东,刘功良.黄酒生物活性成分及其功能研究进展[J].中国酿造,2017,36(7):5-9.
[3]王丽霞,王贤龙,王玉玲,等.超声波辅助提取玫瑰茄色素的工艺研究[J].食品研究与开发,2017,38(14):38-43.
[4]BORRáS-LINARES I,FERNáNDEZ-ARROYO S,ARRáEZ-ROMAN D,et al.Characterization of phenolic compounds,anthocyanidin,antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle(Hibiscus sabdariffa)[J].Industrial crops and products,2015,69:385-394.
[5]张赛男.玫瑰茄的药用价值与利用现状[J].现代化农业,2014(12):23-25.
[6]PéREZ-RAMíREZ I F,CASTA?O-TOSTADO E,RAMíREZ-DE LEóN J A,et al.Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle(Hibiscus sabdariffa L.)beverage[J].Food chemistry,2015,172:885-892.
[7]CISSéM,VAILLANT F,PALLET D,et al.Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract(Hibiscus sabdariffa L.)[J].Food research international,2011,44(9):2607-2614.
[8]周强,刘蒙佳,连玉埝.复配枸杞黑米酒调配工艺研究[J].食品与发酵科技,2014,50(4):5-8.
[9]杨祖滔,吴天祥,朱思洁,等.薏米糯米黄酒酿造工艺条件的研究[J].中国酿造,2016(5):102-106.
[10]谢君铨,沈立玉,周强,等.低度保健型黄酒发酵及调配工艺研究[J].食品与发酵,2016,52(2):66-71.
[11]王腾宇,王世让,李丹,等.新型银耳黄酒的研制[J].食品工业,2017,38(5):59-61.
[12]张丽红,王文成.响面法优化杨梅玫瑰茄饮料工艺及抗氧化性研究[J].食品研究与开发,2015,36(19):93-97.
[13]周文美,程兰香,彭海文,等.荞麦饮料酒调味的研究[J].中国酿造,2013,32(8):50-52.
[14]赵凯,许鹏举,谷广烨.3,5-二硝基水杨酸比色法测定还原糖含量的研究[J].食品科学,2008,29(8):534-536.
[15]任佳淼,赵亚周,田文礼,等.不同蜜源蜂蜜的挥发性成分分析[J].中国食品学报,2016,16(3):225-236.