摘要
以香菇、猴头菌为主要原料,辅以枸杞、蜂蜜,采用纯高粱的清香型白酒为基酒泡制工艺,制取得到一种以提高免疫力,抗疲劳为主要保健功效的食用菌保健酒。整个研究涉及到了食用菌多糖的浸提,白酒降度,调配,澄清等完整工序,研究了浸提工艺对功效成分的影响,并探讨了后期的澄清工艺,确定了最佳工艺。根据相关国家标准,通过测定多糖,总糖,酒度,以及感官评价,建立了此保健酒的质量标准,最后对产品进行了经济评价。
The healthy wine used Lentinus edodes and Hericium erinaceus as the major raw materials,together with wolfberries and honey.All materials were dipped in faint scent flavor liquor made of pure grain sorghum.And its major healthy functions are improving immunity and antifatigue.Full processes,such as extraction,degree reduction,flavor,clarification,were involved in the whole study.The influence of extraction on effective components in the wine was studied and the technology of clarification in the later process was also discussed.According to relative laws and regulations,together with mensuration of polysaccharides,total-saccharides and alcohol degrees,quality standards of the healthy liquor were set up.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期95-98,共4页
Food Research and Development
关键词
保健酒
食用菌
工艺
质量指标
healthy liquor
edible fungus
hericium erinaceus
quality standards
