保健枸杞酒的配制及香气成分分析  

Studies on Preparing of Chinese Wolfberry Health Wine and Analysis Its Aromatic Compositions

作　　者：樊振江 高愿军 常广双[2] 纵伟[2] 

机构地区：[1]漯河市食品工业学校,河南462000 [2]郑州轻工业学院食品与生物工程学院,河南450002

出　　处：《酿酒》2008年第2期84-86,共3页Liquor Making

摘　　要：以枸杞和食用酒精为原料,研制了保健枸杞酒。对枸杞酒的配制工艺及产品的香气成分进行了分析。结果表明,最佳配制工艺为将原料处理后,按枸杞∶50%vol酒精(质量体积比)=1∶8的的比例浸泡2周后,调节酒精度为18%vol、糖度9%、总酸0.8g/Lvol,所得产品口感柔和,芳香浓郁。经GC-MS进行分析,共检出20种香气成分。Making use of chinese wolfberry and alcohol, the processing technology of chinese wolfberry wine was studied and the aromatic compositions of it was also analysed. The result showed that the best processing technology was as follows： chinese wolferry were macerated in 50%vol food alcohol with a ratio at l：8（w/v） for 14d. Then the maceration extract was adjusted it alcohol content, sugar content and total acid content at 18%vol, 9% and 0.8g/L, respectively.The products with better flavor and fresher taste and total 20 kinds of aromatic compositions were detected in it by GC-MS method.

关 键 词：枸杞 保健酒 工艺 香气 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]