摘要
黑果枸杞是我国西北地区特有的植物资源,其果实含有丰富的氨基酸、矿物质、酚类物质、多糖、生物碱等营养与功效成分,尤其富含花色苷类物质。但由于花色苷类物质极不稳定,因此,市场上黑果枸杞产品主要以干果为主,加工产品鲜见。果酒发酵工艺属于非热力加工,有利于花色苷类物质的保存,是适用于黑果枸杞产品研发的一种优良加工方式。本文从黑果枸杞果酒酿造工艺与果酒组成成分检测方面综述了近年来的研究进展,并对黑果枸杞果酒的深入研究及规范化生产进行了展望,以期为黑果枸杞资源的综合利用提供理论参考。
Lycium ruthenicum Murray is a perennial shrub of Lycium in Solanaceae,and a unique plant resource in the desert area of Northwest China,whose fruit is rich in amino acids,minerals,phenols,polysaccharides,alkaloids and other nutritional and functional components,especially anthocyanins.But because this kind of material is very unstable,therefore,the Lycium ruthenicum Murray products on the market are mainly dried fruit,processing products are rare.The fermentation technology of fruit wine belongs to non-thermal processing,which is conducive to the preservation of anthocyanins,and is an excellent processing method suitable for the process of Lycium ruthenicum Murray products.In this paper,the research progress of the brewing process and detection of composition of Lycium ruthenicum Murray wine were reviewed in recent years,and the prospect of the in-depth research and standardized production was put forward,provide theoretical and technical guidance for the comprehensive utilization of Lycium ruthenicum Murray resources.
作者
张曦燕
马云天
禄璐
闫亚美
吴桂君
米佳
李晓莺
张志娟
Zhang Xiyan;Ma Yuntian;Lu Lu;Yan Yamei;Wu Guijun;Mi Jia;Li Xiaoying;Zhang Zhijuan(Institute of Wolfberry Science,Ningxia Academy of agriculture and Forestry Sciences,Yinchuan,Ningxia 750002;Yinchuan University of Energy,Yinchuan,Ningxia 750100)
出处
《宁夏农林科技》
2020年第9期60-62,共3页
Journal of Ningxia Agriculture and Forestry Science and Technology
关键词
黑果枸杞
花色苷
果酒
Lycium ruthenicum Murray
Anthocyanins
Fruit wine
