Title

枸杞酒生產工藝初探

Translated Titles

Initial Study on the Processing Technology of Medlar Wine

Authors

楊天英(Tian-Ying Yang)

Key Words

枸杞 ; 配製 ; 低溫發酵 ; 陳釀 ; medlar ; integrating ; fermentation at low temperature ; aging

PublicationName

中國釀造

Volume or Term/Year and Month of Publication

2005卷12期(2005 / 12 / 20)

Page #

51 - 53

Content Language

簡體中文

Chinese Abstract

介紹了配製法和發酵法生產枸杞酒的方法。配製枸杞酒生產工藝簡單,枸杞的有效成分大部分能夠浸出,酒度高,可加入多種藥物增加營養成分,從而提高其保健價值;發酵生產枸杞酒需將鮮枸杞果破碎、均質成汁,經低溫發酵、陳釀、灌裝、高溫瞬時殺菌等工序製成。成品酒色純正,口感醇厚,酒香和枸杞果香融為一體。

English Abstract

This paper described two methods of medlar wine production: integrated method and fermented. The processing technology of intergrated medlar wine was simple and most of the effective composition of medlar could be extracted with high alcohol content. Many medicine compositions could be added to improve the nutrition and the healthy function. The fermented medlar wine was produced through crushing, homogenizing, fermentation at low temperatures, aging, filling, HTST sterilization, ect. The product has a good flavor and a nice taste with the combined flavor of wine and medlar fruits.

Topic Category 工程學 > 化學工業