| 罗汉果酒浸提工艺优化实验研究 |
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| 引用本文： | 何志贵. 罗汉果酒浸提工艺优化实验研究[J]. 酿酒, 2011, 38(6): 38-41 |
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| 作者姓名： | 何志贵 |
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| 作者单位： | 桂林旅游高等专科学校,广西桂林,541006 |
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| 基金项目： | 桂林旅游高等专科学校校级科研项目(Lzx2008-4) |
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| 摘 要： | 以罗汉果为主要原料,佐以其它中药材,采用浸提工艺生产罗汉果酒。利用正交实验,探讨不同浸提时间、酒精度、温度和对多酚物质浸出量的影响,获取最佳罗汉果酒生产工艺配方。所研制的产品营养丰,富风味独特,口感醇厚。最佳工艺条件为：浸提时间25d,酒精度45%vol,温度30℃。
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| 关 键 词： | 罗汉果 总酚 浸提 |
Experiment on the Optimized Extraction Technology Applied in Fructus Momordicae Wine Production |
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| HE Zhi-gui. Experiment on the Optimized Extraction Technology Applied in Fructus Momordicae Wine Production[J]. Liquor Making, 2011, 38(6): 38-41 |
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| Authors: | HE Zhi-gui |
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| Affiliation: | HE Zhi-gui(Guilin institute of tourism,GuangXi,GuiLin 541006,China) |
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| Abstract: | Extraction technology is adopted to produce health wine with Fructus Momordicae as main ingredients.An orthogonal experiment was carried out to find out the relationship between the outputs of polyphenols and variables in extraction time,alcohol content and temperature,and finally the optimized health wine producing technology was achieved.The final product nutritious,turns out to be racy and mellow and.The optimum technological conditions are：extraction time 25d;alcohol content 45%vol;temperature 30℃. |
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| Keywords: | Fructus Momordicae polyphenol extraction |
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