摘要
以罗汉果为主要原料,佐以其它中药材,采用浸提工艺生产罗汉果酒。利用正交实验,探讨不同浸提时间、酒精度、温度和对多酚物质浸出量的影响,获取最佳罗汉果酒生产工艺配方。所研制的产品营养丰,富风味独特,口感醇厚。最佳工艺条件为:浸提时间25d,酒精度45%vol,温度30℃。
Extraction technology is adopted to produce health wine with Fructus Momordicae as main ingredients.An orthogonal experiment was carried out to find out the relationship between the outputs of polyphenols and variables in extraction time,alcohol content and temperature,and finally the optimized health wine producing technology was achieved.The final product nutritious,turns out to be racy and mellow and.The optimum technological conditions are：extraction time 25d;alcohol content 45%vol;temperature 30℃.
出处
《酿酒》
CAS
2011年第6期38-41,共4页
Liquor Making
基金
桂林旅游高等专科学校校级科研项目(Lzx2008-4)
关键词
罗汉果
总酚
浸提
Fructus Momordicae
polyphenol
extraction
