| Blended wine is a complex wine series that was born later than other single wines,but it has developed rapidly and has therapeutic and health effects on the human body.There are many types of honey in our country with large output,but the sales volume is not optimistic.It is urgent to reprocess honey to create its value and increase beekeepers' income.Honey is a medicinal and food-based nutrient that can be used in many aspects of food processing.People have a keen interest in the research and development of honey products,especially the mead.The development of the mead market has high social value and practical significance.This article uses sauce-flavored liquor as the base liquor,adds nutrient-rich and medicinal value of Chinese wolfberry,tan peel,hawthorn and dried longan,and then adds honey to modulate the sauce-flavored mead,and studies its storage stability under different temperature conditions Perform quality analysis with commercially available honey liqueur and evaluate its antioxidant function,the main conclusions are as follows:(1)The dried tangerine peel,Chinese wolfberry,the hawthorn and the dried longan were used as raw materials,and sauce-flavored liquor was used as the base wine.After soaking and filtering,honey was added to make the sauce-flavored mead.The phenolic acid content,total flavonoids content and sensory evaluation in wine were investigated by single factor and response surface optimization with the multi-index comprehensive evaluation method.The results showed that when the ratio of material to liquid was 1:8.3(g/m L),the amount of honey added was 15%,the soaking time was 6d,and the temperature was 18?,the total flavonoid content of sauce-flavored mead is 2.013mg/m L,the content of phenolic acid is 1.887mg/m L,and the sensory score is 8.8,the comprehensive evaluation could reach 4.69.The order of influence of each factor on the comprehensive evaluation of sauce-flavored mead is:material-liquid ratio> honey addition amount> temperature> time.The color of the wine made by the method was orange yellow,it was clear and transparent,with aharmonious body and a fruity and sauce-flavored.(2)By storing the sauce-flavored mead at 37?,25? and 4?,the total flavonoid content,phenolic acid content,and stability and sensory indicators of the wine body were tracked for 10 weeks,then its storage stability was analyzed.The results showed that the sauce-flavored mead stored at 4? was the most stable.By the 10 th week,the retention rate of total flavonoid content was 90.67%,the retention rate of phenolic acid content was 94.36%,and the body sensory score was 8.6.PH and the stability index changes the least.On the contrary,under the storage condition of 37?,the retention rate of total flavonoid content in sauce-flavored mead was 77.17%,the retention rate of phenolic acid content was 85.74%.Under these conditions,the sensory score of the sauce-flavored mead also declined the most,with a score of only5.5,the p H and various stability indicators changed the most,and the wine body quality declined seriously.(3)The alcoholic content of sauce-flavored mead is 43% vol,and the commercial honey wine is 42% vol.The total flavonoid content of is sauce-flavored mead1.998 mg / m L,and the content of phenolic acid is 2.029 mg / m L.It is not possible to detect the flavonoids and phenolic acids of commercial honey wine by the same method,may be it is because that the content of both in the commercial honey wine is extremely low.It shows that the total flavonoid content and phenolic acid content of sauce-flavored mead are significantly higher than those of commercial honey wine.The amino acid content of the sauce-flavored mead is 0.1895%,and the amino acid content of the commercial honey wine is 0.1760%,which is lower than the sauce-flavored mead.At the same time,it contains 3 fewer amino acids than the sauce-flavored mead.The remaining physical and chemical indicators of sauce-flavored mead are not much different from those of commercial honey wine,and the contents of methanol and cyanide are within the national safety standards.(4)Comparing the in vitro antioxidant capacity of the sauce-flavored mead and the commercial honey wine,it is concluded that the clearance rates of DPPH,ABTS+,hydroxyl free radical and reducing power,total antioxidant capacity of sauce-flavored mead were 71.48%,73.23%,71.44%,1.742,7.161 higher than that of commercial honey wine.It indicated that the antioxidant capacity of the sauce-flavored mead was much higher than the commercial honey wine,and is more beneficial to human health.(5)The data of organ index showed that sauce-flavored mead had no adverse effect on organs of mice.The MDA content,GSH content,SOD activity and protein carbonyl content in the mice of each experimental group were determined.The results showed that the sauce-flavored mead can significantly reduce the MDA content and protein carbonyl content of D-galactose induced aging model mice,increase the GSH content SOD vitality(p <0.05),its effect is more significant than commercial honey wine and sauce flavored liquor. |
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