利用当地资源开发低度营养型发酵酒

Application of Local Resources to Develop Low-alcoholicity Nutrient Fermented Wine

低度营养型发酵酒酒精度低,营养丰富,品种繁多,功效、风格各具特色,有丰富的资源,且投资少,见效快。但目前尚存在技术含量不高、产品质量低、新品种少等问题。开发低度营养型保健酒应针对消费者的需求:1.追求高营养、全营养的营养型。2.追求感官感受的嗜好型。3.追求疗效及防病作用的保健型。4.实惠型。在工艺选择时要注意尽量保持天然特色和食品中的有效成分及营养成分,有些原料中的异味应在加工时加以掩盖,并根据不同的原料、配方,选择不同的生产工艺。(陶然)

Low-alcoholicity nutrient fermented wine has the following characteristics:low alcoholicity,abundant nutrition,much of wine products,distinguished wine style and wine effects,affluent resources for wine production and quick economic benefits achieved by minor investment etc.However,some challenges still presented currently including low-level technical operation,inferior product quality,and scarcity of new wine products etc.Low-alcoholicity nutrient fermented wine should be developed on the ground of con-sumers' requirement as the following classified types:1.nutrition type in pursuit of high nutrition and all-sided nutrition of the prod-uct;2.habit type in pursuit of sensory enjoyment of the product;3.health care type in pursuit of curative effects and disease pre-vention effects of the product;4.economical purchase type in pursuit of the substantial value of the product.The natural characteris-tics and the efficient components and nutritional components in food should be preserved in so far as possible during the selection of production techniques.The off-flavor in some raw materials should be covered during processing.And different production techniques were choosed in accordance with the changes of raw materials and the formulation.(Tran.by YUE Yang)