FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22 ): 399-401.doi: 10.7506/spkx1002-6300-200922095

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Production of Medlar-Licorice Wine Spirits

GAO Hong-ping1,ZHANG Chun-ling2   

  1. 1. College of Chemical Engineering, Northeast Dianli University, Jilin 132012, China;
    2. College of Power Transmission and Transformation Technology, Northeast Dianli University, Jilin 132012, China
  • Received:2009-05-21 Online:2009-11-15 Published:2010-12-29
  • Contact: GAO Hong-ping E-mail:jlzcl@126.com

Abstract:

A novel wine spirit was produced from medlar and licorice based on traditional white spirits. The formulation of wine spirits was optimized by an L9(33) orthogonal test. Results showed that the optimal formula was: 3% of medlar juice concentrate, 6% of licorice juice concentrate, 40% of material spirits and 1.5% of citric acid. Under this formula, the wine spirit contained 38% of alcohol. It showed good mellow taste and abundant nutrients.

Key words: medlar, licorice, health spirits

CLC Number: