| 覆盆子枸杞生态保健酒的研发 |
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| 引用本文： | 李雄,刘争艳,李新社,杨湘琴,徐忠,饶真,陈顺明.覆盆子枸杞生态保健酒的研发[J].中国酿造,2013(10):146-148. |
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| 作者姓名： | 李雄 刘争艳 李新社 杨湘琴 徐忠 饶真 陈顺明 |
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| 作者单位： | 邵阳学院生物与化学工程系,湖南邵阳422000 |
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| 基金项目： | 国家级大学生创新创业训练计划项目（教高思函【2013】8号）：湖南省大学生研究性学习与创新性实验计划项目（湘教通[2012]402号） |
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| 摘 要： | 以覆盆了为主要原料，辅以枸杞，经酒精发酵生产覆盆子枸杞生态保健酒，运用正交试验确定发酵的工艺条件为：酵母菌接种量为2％，枸杞添加量为20％，发酵温度25℃，发酵时间为7d。成品感官指标、理化指标及微生物指标均达到国家标准。
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| 关 键 词： | 覆盆子 枸杞 保健酒 发酵 |
Development of ecological health wine fermented with raspberry and wolfberry |
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| Affiliation: | LI Xiong, LIU Zhengyan, LI Xinshe, YANG Xiangqin, XU Zhong, RAO Zhen, CHENG Shunming (Department of Biology and Chemistry Engineering, Shaoyang University, Shaoyang 422000, China) |
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| Abstract: | Raspberry and wolfberry were used as material to produce ecological health wine through alcohol fermentation. The optimal process conditions determined by orthogonal test was that the inoculumu of yeast was 2%, the woltberry dosage 20%, the culture temperature 25℃ and the fermentation time 7d. The sensory, physiochemical and microbial indicators could meet with national standards. |
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| Keywords: | raspberry wollberry health wine fermentation |
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