野刺梨营养酒饮料的研制  

Development of Nutritional Wine Drink of Wild Rosa roxburghii

作　　者：吴忠会[1] 刘正安[1] 李文汉[1] 樊粉萍[1] 白文涛[1] 

机构地区：[1]陕西科技大学职业技术学院,陕西西安710016

出　　处：《食品科学》2007年第7期589-593,共5页Food Science

基　　金：陕西科技大学自选项目(ZX05-63)

摘　　要：用酒糟酒、野刺梨果汁、蜂花粉、香精为原料,通过正交试验,探索含酒营养果汁饮料的生产工艺,并对蜂花粉的破壁工艺进行了探讨。实验结果显示,花粉用曲霉培养,在pH5.4、温度55℃、10%NaCl条件下降解56h,破壁率达98.5%以上。由酒糟酒降度实验可知:用1.35mg/100ml海藻酸钠和180mg/100ml可溶淀粉联合处理20°加浆酒,18h可沉淀完全,除去大部分高级脂肪酸酯。This research tried to explore the production process of nutritional fruit juice containing alcohol ingredient through a set of tests with the materials such as distiller grains with liquor wine, wild Rosa roxbrghii juice, bee pollen and flavor concrete. Meanwhile, the process of producing bee pollen with the broken wall technology was also discussed in this paper. The following results can be obtained through the experimonts. For one result, broken rate of bee pollen wall can reach over 98% by Aspergillus cultivation for 56 h under such conditions： pH5.4, tempture 55℃, NaC1 10%. For another result, treated by combination of sodium alginate 1.35 mg/100 ml and soluble starch 180 mg/100 ml for 18 h, insoluble esters in pulpy wine with alcohol 20° can be precipitated completely and most of fatty acid esters can be removed.

关 键 词：酒糟酒 酒饮料 刺梨汁酒饮料 蜂花粉 破壁 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]