摘要
利用龙葵果的营养价值,研制一种功能性保健酒。在检测龙葵果的基本营养成分和氨基酸含量后,调配出一种低度饮料酒。该酒酒度（20°,体积分数）为18%,挥发酸（以乙酸计）为0.1g/100mL,糖度（以葡萄糖计,质量分数）为10%,总酸（以柠檬酸计）为0.45g/100mL。
This study were developed one new the functionality nutrition health care liquor in foundation the high nutritional value of the Solanum nigrum fruit.After examining the Solanum nigrum fruit＇s basic nutrient content and the amino acid content,were mixed low wine.The wine palatable and mellow,wine degrees 18%,volatile acids 0.1g/100mL,sugar 10%,total acid 0.45g/100mL.
出处
《食品研究与开发》
CAS
北大核心
2010年第8期118-121,共4页
Food Research and Development
基金
黑龙江省教育厅资助项目(11541280)
黑龙江大学2009学生创新课题资助(330)
关键词
龙葵果
营养
饮料酒
Solanum nigrum fruit
nutrition
drink wine
