保健酒生产工艺探讨

Investigation on the Production Techniques of Health Wine

保健酒制作方法可分为浸提法、酿制法、配制法。浸提是用基酒将中药材原料中的有效成分最大限度地提取出来。影响浸提效果的因素有中药材的粉碎度、溶液的浓度梯度、浸提温度与时间和浸提用基酒的浓度;勾调要用降度处理过的软水,再经调色、调糖、调酸和微调;勾调后的酒液需进行冷冻过滤,然后再经贮存。常温浸提生产周期长,酒的色泽净雅、口感较好;加温浸提生产周期虽短,酒的色泽浓浊、口感较差。(孙悟)

The production methods of health wine included lixiviating method, fermenting method, and blending method. Lixiviating method referred to the maximum extraction of efficient components from herbs by base wine and its influencing factors included herb grinding degree, gradient concentration of the solution, lixiviating temperature and time, the base wine alcoholicity. Pretreated soft water was used in the blending and the blended liquor must freeze and filter for storage. Normal temperature lixiviation had long production period but the produced wine had clean color and enjoyable taste. Lixiviation by rising temperature, though its production time shorter, would cause turbid wine color and bad wine taste.