摘要
以葛根作为组方基础,配伍枸杞、山楂,采用生物发酵工艺生产山楂、葛根、枸杞营养保健酒,研究并确定适宜的工艺条件,正交试验结果表明:蔗糖的加入量为30%,最佳主发酵为9d,葛根液∶山楂汁∶枸杞汁最佳配比为100∶50∶125。成品酒色棕红,色泽清亮,酒味醇香,酸甜适口,该产品不仅具有枸杞、山楂等的香味,而且保留了中药材的活性成分,具有很好的营养与医学保健作用。风味独特,极具开发价值。
Using hawthorn, puerarin and medlar as raw material, compound healthy wine was prepared by fermentation. The optimal fermentation conditions were obtained by orthoganol test as follows： sucrose addition 30%, main fermentation time 9d and the ratio of pueraria, hawthorn and medlar 100：50：125. Under these conditions, the high quality product was produced with good color, high nutrition and medical health function.
出处
《中国酿造》
CAS
北大核心
2011年第9期188-191,共4页
China Brewing
基金
江苏省普通高校自然科学研究计划资助项目(06KJD360143)
关键词
中药
葛根
山楂
枸杞
生物发酵
保健酒
traditional Chinese medicine
puerarin
hawthorn
medlar
fermentation
health wine
