摘要
介绍了配制法和发酵法生产枸杞酒的方法。配制枸杞酒生产工艺简单,枸杞的有效成分大部分能够浸出,酒度高,可加入多种药物增加营养成分,从而提高其保健价值;发酵生产枸杞酒需将鲜枸杞果破碎、均质成汁,经低温发酵、陈酿、灌装、高温瞬时杀菌等工序制成。成品酒色纯正,口感醇厚,酒香和枸杞果香融为一体。
This paper described two methods of medlar wine production： integrated method and fermented method. 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.
出处
《中国酿造》
CAS
北大核心
2005年第12期51-53,共3页
China Brewing
关键词
枸杞
配制
低温发酵
陈酿
medlar
integrating
fermentation at low temperature
aging
