Optimization of preparation process of Ganmai Dazao Lujiu

Abstract

In order to meet the current diversified market of Lujiu, using liquorice, jujube and wheat as raw materials, Ganmai Dazao Lujiu was prepared. The extraction process, formula and clarification process of Lujiu were optimized, and sensory evaluation and physicochemical analysis were carried out. The results showed that the optimal extraction technology of Ganmai Dazao Lujiu was ethanol volume fraction 60%, solid-liquid ratio 24∶100 (g∶ml), ultrasonic extraction time 60 min, temperature 80 ℃, power 225 W, soaking time 2 h. Under these conditions, the maximum total flavonol content reached 0.39 mg/ml. The optimal formula of Ganmai Dazao Lujiu was Ganmai Dazao extract concentrate 8 ml/100 ml, 60%vol base liquor 63 ml/100 ml, pure water 29 ml/100 ml and sugar 2 g/100 ml. And then the wine was clarified with saponite 0.4 g/L. The Ganmai Dazao Lujiu was clear and transparent, which had distinctive taste characteristics and mellow taste.

Keywords

• lujiu|ganmai dazao soup|preparation technology|clarifying process