摘要
花卉不仅具有很高的营养价值,还具有多种药用价值及美容功效。用花卉来酿酒,不仅保留了酒的特点,还具有诱人花香和丰富的营养。花卉酒越来越成为重视养生的现代人追求的新型营养饮品。文章综述了花卉酿酒发展历史、研究现状、工艺流程及应用前景,在综合现有生产工艺的基础上提出了改进措施并针对花卉酿酒的研究方向进行了展望。
Flowers are not only rich in nutrients, but also have effects of medicine and beauty. Using flower for wine, will retains the characteristics of the wine and has attractive flavor and rich nutrients. Flower wine becomes a new nutritional drink for people who pay much attention on health. Developing history, recent research, processing technology and prospect of flower wine were reviewed. Furthermore, suggestions on improvement of present technology and and prospect on research aspects were also proposed.
出处
《中国酿造》
CAS
2012年第10期1-4,共4页
China Brewing
基金
国家自然科学基金项目(31100044
31270077)
河北省自然科学基金项目(C2012208019)
河北省人社厅留学回国人员重点资助项目(2011-2)
河北科技大学大学生科技创新资助项目(201211401)
关键词
花卉酿酒
现状
工艺
前景
flower wine
present situation
technology
prospect
