酸浆枸杞酒的研制

Development of Physalis alkekengi L. var. Franchetii & Lycium Barbarrum Liqueur

以酸浆、枸杞为原料,经过成分调整、酒精发酵等工艺制得酸浆枸杞酒,通过正交试验确定最佳发酵工艺为:酒精发酵温度22℃,枸杞与酸浆配比为15∶85,酵母接种量5%,发酵液含酸量为5g/L。采用皂土0.20%和明胶0.020%澄清时,透光率最大,澄清效果最好。

Physalis alkekengi L. var. Franche tii ＆ Lycium barbarrum liqueur has been developed successfully with Physalis alkekengi L.var. Franchetii and Lycium barbarrum as raw materials through alcoholic fermentation and compositions regulation etc. The best fermentation conditions were determined through orthogonal test as follows： fermentation temperature at 22℃, the ratio of Physalis alkekengi L. var. Franchetii to Lycium barbarrum was 15：85, yeast inoculation quantity was 5 % and acid content of fermenting liquid was 5 g/L, The best clarification effects could be achieved as 0.20 % bentonite and 0.02 % gelatin were applied in the clarification.