天麻、刺梨、蜂蜜复合发酵酒的研制

Development of compound fermented wine with mixture of Gastrodia elata BI,Rosa roxburghii Tratt and honey

天麻、刺梨、蜂蜜复合发酵酒以刺梨、天麻、蜂蜜为主要原料,将天麻、刺梨分别榨汁,混合调酸,用蜂蜜调糖,经加热、杀菌、冷却后接种训化培养后的酒母,前发酵7d,后发酵20d,再经澄清、过滤、杀菌即得天麻、刺梨、蜂蜜复合发酵酒。该酒酒度低、营养价值高,是具有独特风味的营养保健类发酵酒。

The compound fermented wine was produced with Gastodia elata BI, Rosa roxburghii Tratt and honey as main materials. The process was carried out as follows： Gastodia elata BI and Rosa roxburghii Tratt were squeezed respectively and mixed together with acidity adjusted and sugar ajusted with honey. Then the mixture was heated, sterilized, cooled and inoculated with screened and cultivated yeast starter. After 7 d fermentation and 20 d post-fermentation, the compound wine was finally obtained through clarification, filtration and sterilization. The wine had low alcoholic content, unique flavor and nutritional function.