金参保健酒的生产工艺研究

Processing technology of ginseng healthy wine

以白花丹参为主要原料,采用热提法生产金参保健酒,用星点设计-效应面法优化提取工艺参数,并对澄清和冷沉技术进行了研究,确定了金参保健酒的工艺流及工艺参数:加热温度41℃、加热时间62h、基酒浓度45%,低温提取最大限度保留了有效成分,同时采用了硅藻土澄清和冷沉技术生产出新型保健酒。

Using Salvia miltiorrhiza bge. f.alba as the raw material, the ginseng healthy wine was produced by hot extraction. The extraction parame- ters were optimized by central composite design combined with response surface methodology. The clarification and low-temperature deposition technology were also studied. The processing technology and processing parameters of ginseng healthy wine was obtained. In details, the heating tem- perature was 41 ℃, heating time was 62 h, and the concentration of base wine was 45%. The effective components could be saved to the maximum by low-temperature extraction. The diatomite clarification and low-temperature deposition technology were also used.