摘要
以薄荷、菊花为主要原料,佐以其他中草药,采用浸提工艺生产新型营养型地王白酒。应用数理统计原理,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;确定了中草药与优质地王大曲酒的最佳配比;营养型地王白酒的最佳生产工艺条件为:酒度50%vol,温度20℃,浸提时间25d。该产品风味独特,口感醇厚,营养丰富,入口后有凉爽感,特别适于夏季饮用。
Mint and Chrysanthemum coupled with other herbs were used as raw materials for the development of new-type nutritional Diwang liquor by extraction processing. The effects of different alcoholicity, different temperature and different lixiviating time on the extraction amount ofpolyphenol were investigated by orthogonal experiments and mathematical statistics. The best proportioning of herbs and quality Diwang Daqu was determined and the optimum production technical conditions were summed up as follows： 50 %vol alcoholicity, temperature at 20 ℃, and 25 d lixiviating time. The product liquor has special flavor and mellow taste and rich nutrition. The liquor has cool feeling when drinking, particularly suitable for drinking in Summer.
出处
《酿酒科技》
2009年第12期77-80,共4页
Liquor-Making Science & Technology
关键词
营养型白酒
中草药
浸提
开发研制
nutritional liquor
herbs
lixiviating
development
