PDF(Pubmed)
Abstract：
Chrysanthemum morifolium cv. Fubaiju, a traditional tea in southern China with high nutritional and health functions was used in this study. Optimized production conditions of a novel chrysanthemum rice wine (FRW) were obtained by the Box-Behnken design response surface experiment. FRW with best sensory quality was developed with 0.68% chrysanthemum, 0.79% Jiuqu and 0.81:1 liquid-to-solid ratio. Compared with rice wine (RW) control, the total phenolic and flavonoid contents, as well as antioxidant activity of the FRW increased significantly. GC-MS analysis showed that more flavor compounds including alcohols, aldehydes, acids, and esters were detected in FRW. During the aging process, it was found that the antioxidant substances, the antioxidant activity and the flavor substances decreased, with the wine body tending to be homogenized. After 6 months of storage, overall sensory quality of FRW was more harmonious, with special nectar taste, which dramatically improved the flavor characteristics and functionality compared with traditional RW.
摘要：
菊花cv。Fubaiju,这项研究使用了中国南方具有高营养和保健功能的传统茶。通过Box-Behnken设计响应面实验，获得了一种新型菊花米酒（FRW）的优化生产条件。用0.68%的菊花开发了感官品质最好的FRW，0.79%的九曲和0.81:1的液固比。与米酒(RW)对照相比，总酚类和类黄酮含量，以及FRW的抗氧化活性显著增加。GC-MS分析表明，更多的风味化合物，包括醇，醛类,酸，在FRW中检测到酯。在老化过程中,发现抗氧化物质，抗氧化活性和风味物质下降，酒体趋于均质化。储存6个月后,FRW的整体感官质量更加和谐，具有特殊的花蜜味道，与传统RW相比，显着改善了风味特性和功能。
