59工艺技术《食品工业》2023年第44卷第1期八角茴香酒（露酒）的研究与开发周家明1，杨佳1，欧景春2，马妮1，赵爱1，冯光泉1*1.文山学院三七医药学院（文山663099）；2.文山龙欢酒业有限责任公司（文山663099）摘要以八角茴香、薄荷脑、陈皮、花椒和肉豆蔻5种配方为原料,以混合酒作为酒基,采用控制变量试验、对比试验研究最佳配方比例,研制出一款提神醒脑、温中和胃的八角茴香酒。通过水蒸气蒸馏、提取、离心过滤、浓缩等方法得到八角茴香油、陈皮提取液、花椒提取液、肉豆蔻油水混合物,确定最佳配方比例后,根据国家标准测定八角茴香酒(露酒)的感官检查和理化检验。通过试验得出100mL混合酒中,八角茴香油、薄荷脑、陈皮提取液、花椒提取液、肉豆蔻油水混合物添加量分别为0.03mL,0.025g,3mL,1mL和0.4mL时,成品颜色、气味、口感最佳。根据GB/T5009.48—2003测得成品八角茴香露酒的理化性质为金黄色、透亮、无沉淀、无漂浮物,测得样品酒精度36.8%vol、总酸含量2.63g/L、总糖含量7.8g/L。关键词八角茴香;茴香酒;最佳配比;理化指标ResearchandDevelopmentofStarAnisewine(DewWine)ZHOUJiaming1,YANGJia1,OUJingchun2,MANi1,ZHAOAi1,FENGGuangquan1*1.CollegeofNotoginsengMedicineandPharmacy,WenshanUniversity(Wenshan663099);2.WenshanLonghuanWineIndustryCo.,Ltd.(Wenshan663099)AbstractBasedon5recipesofstaranise,menthol,tangerinepeel,Chinesepricklyashandnutmeg,usingthemixedwineasthewinebase,theoptimalformulaproportionwasstudiedbythecontrolvariabletestandcomparativetest,anddevelopedarefreshing,warmandstomachstaranisewine.Staraniseoil,tangerinepeelextract,Chinesepricklyashextract,nutmegoilandwatermixturewereobtainedbysteamdistillation,extraction,centrifugalfiltrationandconcentration,afterdeterminingtheoptimalformulationratio,accordingtothenationalstandarddeterminationofstaranisewine(dewwine)sensoryexaminationandphysicalandchemicaltest.In100mLmixedwine,staraniseoil,menthol,tangerinepeelextract,Chinesepepperextract,nutmegoilandwatermixturewas0.03mL,0.025g,3mL,1mLand0.4mL,gettingthebestfinishedcolor,smellandtaste.AccordingtoGB/T5009.48—2003,thephysicalandchemicalpropertiesofthefinishedstaranisedewwineweregoldenyellow,bright,noprecipitation,andnofloatingobjects,themea...
