地王水晶梨酒的开发及研制

Development of the Diwang Crystal Pear Liquor

研究将水晶梨置于浓香型地王大曲酒中生产地王水晶梨酒的生产工艺。结果表明,以4%的亚硫酸对梨进行漂白,用同浓度的碳酸钠溶液进行中和并提取色素,再将清洗后的水晶梨浸在地王大曲酒中,生产得的地王水晶梨酒可长期保存。该酒具有很好的观赏价值、营养价值,及较好的经济和社会效益。

The production techniques of ＂crystal pear＂ liquor were investigated and the procedures were as follows： crystal pear was bleached with 4 % sulphurous acid, then the bleaching sulphurous acid was neutralized with sodium carbonate of the same concentration and the pigment in the epidermis of the pear was extracted at the same time, then pear rinsed with soft water and soaked in Diwang Daqu liquor. The product crystal pea liquor could be kept for a long time and the liquor is of good nutritional value and appreciation value and its production has achieved satisfactory economic and social benefits.