| 中华丹参酒的研制 |
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| 引用本文： | 王连圣.中华丹参酒的研制[J].酿酒科技,2002(1):82-82. |
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| 作者姓名： | 王连圣 |
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| 作者单位： | 山东秦池酒厂,山东,临朐,262600 |
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| 摘 要： | 以丹参为主 ,配以12种中药材 ,经热回流提取 ,回流时夹层气压为0.2MPa,锅内气压小于0.05MPa,时间2h,按配比将提取液与酒母液在冷冻罐内混合 ,在0.05MPa下反吹混匀 ,取上清液为半成品 ,再经过滤等处理为成品。(孙悟)
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| 关 键 词： | 保健酒 丹参酒 热回流工艺 研制 |
| 文章编号： | 1001-9286(2002)01-0082-01 |
| 修稿时间： | 2001年8月28日 |
Development of Danshen Wine |
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| WANG Lian-sheng.Development of Danshen Wine[J].Liquor-making Science & Technology,2002(1):82-82. |
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| Authors: | WANG Lian-sheng |
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| Abstract: | Danshen, coupled with other 12 kinds of Chinese medicinal materials, was used to produce Danshen wine. The wine liquor was extracted by thermal reflux with the atmospheric pressure of interface layers and inner steamers 0.2Mpa and less than 0.05MPa respectively for two hours, and then the barm and the extracted liquid were blended according to proper proportion in refrigerated tanks by 0.05 Mpa blowback, then the upper part of the clean liquid was used for the production through filtration.(Tran.by YUE Yang) |
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| Keywords: | healthy wine Danshen wine thermal reflux development |
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