摘要
阐述了红枣枸杞酒的生产工艺过程 ,并对香辛料的风味特点、2种果味成分的浸提方法及酒精萃取脱臭最佳条件进行了初步探讨。通过正交实验确定出红枣枸杞酒最佳配方为 :红枣、枸杞汁1 5%,蔗糖 6%,柠檬酸 0 .1 %
The paper expounds the process of jujube and Chinese lycium,and preliminary probe into peculiarty of spice flavors, soak method of fruit flavor's composition,the optimum condition of deodorisation used alcohol extraction.Through orthogonal experiment,optimum formula of the liquor was determined.That was jujube and Chinese lycium juice 15%,sugar 6%,citric acid 0.1%. \;
出处
《石河子大学学报（自然科学版）》
CAS
2000年第2期133-137,共5页
Journal of Shihezi University(Natural Science)
关键词
正交实验
配方
红枣枸杞酒
生产工艺
jujube
Chinese lycium
spice
orthogonal experiment
formula
