工厂化生产雄蚕蛾酒的加工工艺研究

[目的]筛选出有利于提高雄蚕蛾酒质量并应用于工厂化生产加工的最佳工艺。[方法]针对雄蚕蛾酒加工过程中酒液腥臭异味,蛾毛等杂质不易去除,雄蚕蛾萃取优化技术的筛选及后期澄清透明条件等影响因素进行试验处理设计。[结果]雄蚕蛾去腥脱臭及脱毛的适宜条件为干燥温度65℃,干燥时间5 h;雄蚕蛾酒萃取优化条件为白酒∶雄蚕蛾∶枸杞∶桑葚∶中药材=5∶1∶0.1∶0.03∶0.01(质量比);萃取温度28℃,萃取时间30 d。同时筛选出吸附性强的天然澄清剂壳聚糖,且壳聚糖与活性碳复合使用,会使酒液变澄清透明,存放半年无沉淀出现,解决了雄蚕蛾酒长期放置引起的细微沉淀现象。[结论]该研究为工厂化雄蚕蛾酒的深加工提供了科学依据。

Research on the Industrial Production Process of Male Silkworm Moths Wine

[Objective] To find out the best industrial production technology of male silkworm moths wine.[Method] Given that the stinky odor and moth hair are difficult to remove,an experiment was conducted to study the influencing factors on the screening of male silkworm moths extraction technology and latter clarification conditions.[Result] The appropriate conditions for deodorization and dehairing were: 65 ℃ of drying temperature and 5 h drying time;the optimal extraction temperature was white wine∶male silkworm moths∶medlar∶mulberry∶Chinese medicine= 5∶1∶0.1∶0.03∶0.01,28 ℃ of temperature and 30 h of extraction time.The natural clarifying agent of chitosan with strong adsorption capacity was screened,the combined use of chitosan and activated carbon would clarify the wine and solve the problem of slight precipitation after long-time storage.[Conclusion] The study provides scientific basis for the industrial production of male silkworm moths wine.