摘要
以枸杞、当归为主要原料,佐以其他中药材,采用浸泡工艺生产保健酒。利用正交实验设计,研究不同酒精度、温度和浸提时间对多酚物质浸出量的影响,进而筛选最佳保健酒生产工艺。所研制的产品风味独特,口感醇厚,营养丰富。最佳工艺条件为:酒精度45%(v/v),温度30℃,浸提时间25d。
Extraction technology is adopted to produce health wine with medlar and angelica as main ingredients. An orthogonal experiment was carried out to find out the relationship between the outputs of polyphenols and variables in alcohol content, temperature and extraction time, and finally the optimized health wine producing technology was achieved. The final product turns out to be racy, mellow and nutritious. The optimum technological conditions are： alcohol content 45% （v/v） ; temperature 30℃; extraction time 25d.
出处
《扬州大学烹饪学报》
2008年第4期59-62,共4页
Cuisine Journal of Yangzhou University
关键词
枸杞
当归
总酚
浸提
保健酒
medlar
angelica
polyphenol
extraction
health wine
