【作者】 夏其乐； 方堃； 邢建荣；

【Author】 Qile Xia;Kun Fang;Jianrong Xing;Key Laboratory of Fruits and Vegetables Postharvest and Processing of Zhejiang Province,Institute of Food Science,Zhejiang Academy of Agricultural Science;School of Tea and Food Science,Anhui Agricultural University;

【机构】 浙江省农业科学院食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室； 安徽农业大学茶与食品科技学院；

【摘要】 为了明确杨梅的主要成分在露酒中的溶出规律并确定较佳的浸提条件。以浙江主栽的荸荠杨梅、东魁杨梅为原料,以食用酒精为浸提酒基,将杨梅鲜果与浸提酒基混合后经短时超声处理,随后置于室温制作杨梅露酒。试验研究了杨梅的主要功能和营养成分在露酒中的动态溶出规律,以料液比（m/v）、酒精度、浸提前超声处理时间、浸提时间设计L₉（3⁴）正交试验,优化杨梅露酒的浸提条件。试验结果表明:料液比和酒精度均会影响杨梅的主要成分在露酒中的溶出进程,酒精度越高的酒基溶出成分质量分数越大。在浸提过程中露酒中的总酚、总黄酮基本保持先上升,后下降或平稳的趋势,其中花色苷的质量分数降低的程度最大,最高达58.3%;总酸和可溶性固形物含量的变化为先上升,后保持稳定;抗坏血酸的含量随着时间的延长呈现下降的趋势。正交试验优化的浸提条件为:荸荠种杨梅露酒的浸提工艺为料液比1:1.5（m/v）,浸提酒基酒精度60%,超声处理时间40 min,浸提天数30 d,在此浸提条件下杨梅露酒的DPPH清除率为88.5%,色差a‘值为60.93;东魁种杨梅露酒的浸提工艺为料液比1:1（m/v）,浸提酒基酒精度60%,超声处理时间50 min,浸提天数40 d,在此浸提条件下杨梅露酒的DPPH清除率为56.4%,色差a^*值为48.69。更多还原

【Abstract】 Two leading varieties of bayberry in Zhejiang producing area,namely Biqi and Dongkui,were used as raw materials to produce bayberry integrated alcoholic beverages.The effects of different concentrations of alcohol solution and the ratios of solid-liquid(m:v),i.e.fruit to alcohol solution on the quality of bayberry integrated alcoholic beverages were studied.Ultrasonic treatment was used to assist the dissolution of components in the fruit to alcohol solution during the immersion process.The components dissolved were dynamically monitored and optimized immersing conditions were investigated.Based on the results we draw the conclusions:solid-liquid ratio and alcohol concentration affected the concentration of dissolved components in bayberry integrated alcoholic beverages obviously.The higher the concentration of alcohol,the higher concentration of components in the bayberry integrated alcoholic beverages.During the extraction process,concentration of dissolved components displayed a downward trend after the first rise,among which,anthocyanin concentration decreased to 41.7%.Total acid and total soluble solid kept in little fluctuation after the first rise.Solid-liquid ratio(m/v),alcohol concentration,ultrasonic time and immersing time were used as four factors in three levels in an orthogonal experiment to optimize the extraction conditions.The results indicated that the optimum extraction conditions for the two species were different.The optimum extraction conditions of the bayberry integrated alcoholic beverages made by Biqi were solid-liquid ratio 1.5,60%alcohol,ultrasonic time 40 min,and extraction days 30 d.Under this condition,the clearance rate to DPPH of the alcoholic beverage was 88.5%and the color a~* value was 60.93.The optimum extraction conditions of the bayberry integrated alcoholic beverages made by Dongkui were solid-liquid ratio of 1:1,60%alcohol,ultrasonic time 50 min,extraction days 40 d,the clearance rate to DPPH of the alcoholic beverage was 56.4%with its color a~* value was 48.69.更多还原