保健酒的生产

保健酒是以蒸馏酒、发酵酒或食用酒精为酒基，以食用动物、植物、食品添加剂为呈色、呈香、呈味物质，接浸泡和蒸馏生产工艺加工而成的饮料酒。保健酒的工艺质量的控制主要是防止货架期的沉淀及脱色和因贮存期不够而引起的酒香、药香不协调而导致饮后不快。可用蛋清处理沉淀；调色尽量用天然色素；保健酒的贮存期应不少于3个月。

Production of Healthy Wine

With distilled liquor, fermented wine or edible alcohol as the basic liquor and edible animals, plants and food additives as color-producing, flavour-producing and aroma-producing materials, we produced healthy liquor by steeping and distillation techniques. The quality control of healthy liquor is to prevent precipitate during shelf period, decolorization, and inharmonious wine taste which would make people feel sick after drinking. Accordingly, egg white could be used to deal with the precipitate and natural pigments should be chosen as possible, nevertheless, the storage period of healthy wine should be at least three months.(Tran.by YUE Yang)