配制型蜂花保健酒的研制  

Development of Assembled Bee Pollen Health Wine

作　　者：吴华昌[1] 邓静[1] 程驰[1] 马钦元[1] 王雯婷[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《酿酒科技》2008年第5期68-70,共3页Liquor-Making Science & Technology

基　　金：自贡市科技计划重点项目(06G2079)

摘　　要：以蜂花粉为原料,考察了各种提取因素对花粉中游离氨基酸和黄酮浸得率的影响。当以水为浸提剂,浸提温度为4℃,经4h浸提后,其游离氨基酸和黄酮分别可达14.2!g/mL和85"g/mL。将蜂花粉浸提液和蜂蜜、蔗糖、小曲酒进行勾兑可得到营养价值高、风味独特的蜂花保健酒。Bee pollen was used as raw materials and the effects of different lixiviating conditions on lixiviation rate of free amino acids and flavonids from bee pollen were investigated. Under the optimum conditions including water used as lixiviating agent, lixiviating temperature was at 4 ℃, and 4 h lixiviating time, the concentration of free amino acid and flavone could achieve 14.2 μg/mL and 85 μg/mL respectively. Then bee pollen health wine of rich nutritions and special taste could be produced through adequate blending of lixiviating solution with honey, sugarcane and Xiaoqu liquor.

关 键 词：保健酒 蜂花粉 浸提 勾兑 

分 类 号：TS262[轻工技术与工程—发酵工程]