功能性花粉宝营养黄酒的研制与开发

Research and Development of Rice Wine with Functional Pollen

该文简叙了花粉的特征,营养成分和保健功能以及花粉为原料在食品、保健品的开发应用,从而采用酶生物技术制备成花粉营养液加入到传统黄酒酿造生产流程中,并配入食药两用植物料参与酒醪的糖化发酵,最后经压榨、调配、杀煎、陈酿、开发出了一种低度、营养,具有保健功能的黄酒。

This paper stated the characters of pollen, the nutritional component, the health function, and the development and application of pollen as materials in food and health food. Pollen nutrient produced by enzyme biotechnology was added in the rice wine during traditional brewing. Two herbs were also added during the saccharification of making rice wine. Finally, a nutritious functional rice wine with low-alcohol content was produced by the following processing: extrusion, blending, pasteurization, and maturation.