摘要:本实验以蛹虫草子实体作为原料，研究蛹虫草酒的最佳生产工艺。主要以浸泡时间、基酒的度数、原料与基酒比作为主要研究参数。通过测定多糖、核酸的浓度，以及观察样品的色泽和口感几个因素来考量工艺参数，最终确定蛹虫草酒的最佳生产工艺。研究结果表明：基酒度数为38度，每50mL添加1.5g的蛹虫草子实体，在常温条件下浸泡20天左右为最佳的生产工艺。用此生产工艺得到的蛹虫草酒的核苷浓度为0.00973mg/mL，多糖的浓度为74.6383mg/mL，并且色泽金黄清亮，酒香浓郁，口感绵甜。在研究过程中发现，当基酒度数过低时，虫草酒颜色较浅，活性成分含量不足，而度数高时颜色比较深，口感欠佳，不符合人们健康饮用习惯。
关键词 虫草酒；生产工艺；活性成分
Abstract:This paper use Cordyceps fruiting body as raw material, researching the best production process of Cordyceps militaris wine. The experiment mainly use soak time, proof spirit and the ratio of the raw material and wine as parameter. It measures production parameter with the polysaccharide and nucleoside’s density, and observing samples’ color, smell and tastes, in order to make sure the best production process. According to the findings: the best production process to add 1.8g Cordyceps fruiting body in every 50mL liquor containing 38% alcohol to soak about 20 days at room temperature. The Cordyceps militaris wine’s nucleoside concentration is 0.00973mg/mL and polysaccharide concentration is 74.6383mg/mL when producted in this way.
The Cordyceps militaris wine’s color is golden clear, smell is rich and tastes sweet. During the process of research , we find that when the degree of alcohol is too low, the color will be light and the content of active ingredient is not enough. When the degree of alcohol is too high, the wine doesn’t meet the most people’s drinking habits and the taste is poor.
Keywords Chinese caterpillar fungus wine production process active ingredient
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