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北五味子露酒加工工艺研究
引用本文:文连奎,张久丽,姜明珠,付成国.北五味子露酒加工工艺研究[J].食品科学,2005,26(9):278-280.
作者姓名:文连奎  张久丽  姜明珠  付成国
作者单位:吉林农业大学食品工程学院,吉林,长春,130118
摘    要:以北五味子干燥果实为原料,采用水和酒精两种浸提方法,再经过澄清、调配等工艺研制出色、香、味俱佳的五味子露酒。试验结果表明:利用水提醇沉法,料、水比:10制取浸提汁,浸提汁含量为10%,含酸量为0.5%,糖酸比为20:1的北五味子露酒,澄清透明,酸甜适口,滋味浓郁,香气最佳。

关 键 词:北五味子  露酒  加工工艺
文章编号:1002-6630(2005)09-0278-03
收稿时间:2005-07-01
修稿时间:2005-07-01

Study on Processing Technology Schisandra chinensis(Turcz.) Baill Winesap
WEN Lian-kui,ZHANG Jiu-li,JIANG Ming-zhu,FU Cheng-guo.Study on Processing Technology Schisandra chinensis(Turcz.) Baill Winesap[J].Food Science,2005,26(9):278-280.
Authors:WEN Lian-kui  ZHANG Jiu-li  JIANG Ming-zhu  FU Cheng-guo
Affiliation:Institute of Food Science Jilin Agriculture University, Changchun 130118,China
Abstract:The study introduces processing technology Schisandra chinensis(Turcz.)Bail1 winesap with dry Schisandra chinensis(Turcz.)Bail1 as material .through extraction in water and alcohol, clarifying and preparation .The results are as follows: Using Et OH precipitate of water extract produced extract liquid ,the extract liquid with the material liquid ratio of was 1:10,acid content was 0.5%,sugar acid ratio was 20:1 was clear and delicious.
Keywords:Schisandra chinensen(Turcz)Bail1  winesap  processing technology
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