发掘开发竹叶青养生黄酒的工艺设想  

Imagination of developing the millet wine with bamboo-leaf-green liqueur

作　　者：汪建国[1] 汪琦[2] 

机构地区：[1]嘉兴酿造总公司,浙江嘉兴314000 [2]浙江树人大学,浙江杭州310000

出　　处：《江苏调味副食品》2005年第2期26-28,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为跟上现代人对酒类消费理念的变化,使竹叶青酒具有保健养生的功能,对它进行了工艺改进。在原料选用上除采用以竹叶为主外,还辅以枸杞子、红枣、葛根和桑葚子等“药食同源”的植物料;在酒基上选择了陈年优质低度糯米生麦曲黄酒。在加工工艺上,对植物料的提取采取生物酶解、热回流提取、真空浓缩等提取新工艺。在产品的外观设计上既突出历史性、反映传统民族的风格,又有时代气息,符合人们新的审美观点。In order to follow the change of modern consuming concept, the bamboo-leaf-green liqueur is improved technologically so that it can have the health-care function. Based on the bamboo-leaves, its ingredients include: the fruit of Chinese wolfberry, red date, the root of kudzu vine and mulberry ect. The good millet wine with low spirit is used as the original wine. The chosen plants are extracted with new technologies, such as biological ferment decomposition, thermal recycling extract, vacuum concentration ect. The product's design can show its long history, its traditional style, and contemporary features; therefore, it caters to modern aesthetic standards.

关 键 词：竹叶青 生黄酒 开发 发掘 消费理念 保健养生 工艺改进 原料选用 药食同源 麦曲黄酒 加工工艺 生物酶解 回流提取 真空浓缩 外观设计 现代人 历史性 审美观 物料 酒类 酒具 桑葚 糯米 酒基 

分 类 号：TS261.3[轻工技术与工程—发酵工程] Q510.1[轻工技术与工程—食品科学与工程]