摘要
本文用自酿枣酒(酒精含量为12.5%,v/v)作为调配基酒,加入适量枸杞提取液,使成品酒的酒精度在30%(v/v)左右,通过适当调配获得大枣枸杞保健果酒。枸杞提取液采用60%(v/v)的食用酒精热浸提法获得。通过优化试验确定枸杞提取液最佳工艺参数为:料液比5:175(g:mL)、提取时间60min、温度80℃。最终得到的大枣枸杞保健果酒酒精度为32%(v/v),口感、色泽、组织状态均为最佳。
This paper is based on the study that takes brewed jujube wine of 12.5° alcohol content as the mixing base wine, adding an appropriate amount of wolfberry extract, and obtained the jujube and wolfberry health wine of 30% （v/v） alcohol content through appropriately mixing. Wolfberry extract is obtained through heat extraction with the edible alcohol of 60% （v/v） alcohol content method. By optimization experiments wolfberry extract optimal parameters are discovered as follows： solid-liquid ratio is 5：175 （g： mL）, extraction time is 60min, temperature is 80℃. The jujube and wolfberry health wine produced in this way is of 32% （v/v） alcohol content, and its taste, color, and the state organization are the best.
出处
《山东食品发酵》
2013年第3期29-32,共4页
Shandong Food Ferment
关键词
枣酒
枸杞提取液
保健果酒
工艺研究
jujube wine, woltberry extract, health fTuit wine, process research
