枸杞、黄芪、龙眼复配对特型黄酒品质的影响

打开文本图片集

中图分类号：TS261.2 文献标志码：A doi： 10.3969/j .issn.1673-5862.2025.03.012

Impact of compound compatibility of wolfberry， astragalus， and longan on the quality of special-type Huangjiu

JIANG Zhongli ， DAN Yulan， YANG Qingyu ， ZHAO Xiuhong，WANG Junwei （College of Grain Science and Technology，Shenyang Normal University，Shenyang 110o34，China）

Abstract： To investigate the impact of compound addition of medicinal and food homologous substances （wolfberry，astragalus， and longan） on the quality of special-type Huangjiu. The samples of special-type Huangjiu were prepared from glutinous red sorghum and black glutinous rice with the addition of wolfberry（G），astragalus（H），and longan（L）（dual-compound addition groups GH，GL，and HL，and triple-compound addition group GHL，as well as the blank addition group To）. Physicochemical analysis and fuzzy mathematics sensory evaluation were employed to assess the quality diferences. The results showed that the physicochemical indexes of all samples complied with the National Standard GB/T 13662-2018 for premium dry-type Huangjiu. Among them，the GHL group exhibited optimal physicochemical properties，with the highest non-sugar solids content （69. 69g/L ）and amino acid nitrogen content （1.55g/L） ），indicatingenhanced nutritional value. However， the results of sensory evaluation showed that the GL achieved the highest comprehensive score （88.02），follwed by HL（86.02）. Although the GHL showed superior physicochemical indexes，its sensory score （81.92） was only slightly higher than that of the blank group （79.91）. The study demonstrates that the compound addition of wolfberry， astragalus， and longan significantly improves the nutritional profile of Huangjiu， but requires balanced consideration of traditional flavor preservation.

Key words： fuzzy mathematical evaluation method;Huangjiu； wolfberry； astragalus； longan

黄酒是典型的中国传统发酵食品[1]，也是世界上最古老的酿造酒之一，与啤酒和葡萄酒共称“世界三大古酒”2]。（剩余8820字）