绞股蓝茯苓酒的研究

Development of Jiaogulan-fuling Liquor

以绞股蓝、茯苓、枸杞、大枣、甘薯藤等为原料,生产绞股蓝茯苓低度保健酒。(1)80%的食用酒精与绞股蓝按8∶1比例,于65℃浸提6h,过滤后的药渣加水于80℃浸提8h,水渣比为1∶3。(2)新鲜甘薯藤按3∶2比例,用75%的食用酒精于50℃浸提12h过滤。(3)其他材料均用50度的白酒于50℃浸提8h,过滤。药渣用水于80℃浸提8h,两浸提液合并。(4)按酒精度、成品保健成分要求,将浸提液进行调配,贮存3个月,用硅藻土过滤、杀菌。(陶然)

Jiaogulan(Gynostemma Pentaphyclum Makino), fuling(Poriacocos Wolf), medlar(Lyeium chinensis Mill), Chinese date, and sweet potato bushrope etc. were used to produce low alcohol Jiaogulan-fuling health liqueur and the technical procedures were as follows; (1) 6 h extraction of 80 % edible alcohol and jiaogulan (proportion 8∶1) at 65 ℃, after filtration, 8 h extraction of water and dregs (proportion 1∶3) at 80 ℃; (2) 12 h extraction of fresh sweet potato bushrope and 75 % edible alcohol (proportion 3∶2) at 50 ℃; (3) 8 h extraction of other materials and liquor (liquor degree 50) at 50 ℃, after filtration, 8 h extraction of dregs and water at 80 ℃, then the two extraction solution mixed; (4) blending of extraction liquor according to the requirements of alcohol content and product health components, then after three months storage, the liqueur underwent diatomite filtration and sterilization. (Tran. by YUE Yang)