食品科学 ›› 2005, Vol. 26 ›› Issue (9): 278-280.

• 工艺技术 • 上一篇    下一篇

北五味子露酒加工工艺研究

 文连奎, 张久丽, 姜明珠, 付成国   

  1. 吉林农业大学食品工程学院
  • 出版日期:2005-09-15 发布日期:2011-09-20

Study on Processing Technology Schisandra chinensis(Turcz.) Baill Winesap

 WEN  Lian-Kui, ZHANG  Jiu-Li, JIANG  Ming-Zhu, FU  Cheng-Guo   

  1. Institute of Food Science Jilin Agriculture University
  • Online:2005-09-15 Published:2011-09-20

摘要: 以北五味子干燥果实为原料,采用水和酒精两种浸提方法,再经过澄清、调配等工艺研制出色、香、味俱佳的五味子露酒。试验结果表明:利用水提醇沉法,料、水比:10制取浸提汁,浸提汁含量为10%,含酸量为0.5%,糖酸比为20:1的北五味子露酒,澄清透明,酸甜适口,滋味浓郁,香气最佳。

关键词: 北五味子, 露酒, 加工工艺

Abstract: The study introduces processing technology Schisandra chinensis(Turcz.)Bail1 winesap with dry Schisandra chinensis(Turcz.)Bail1 as material .through extraction in water and alcohol, clarifying and preparation .The results are as follows: Using Et OH precipitate of water extract produced extract liquid ,the extract liquid with the material liquid ratio of was 1:10,acid content was 0.5%,sugar acid ratio was 20:1 was clear and delicious.

Key words: Schisandra chinensen(Turcz)Bail1, winesap, processing technology