蒲公英甘草保健酒的研制  

Development of dandelion licorice healthy wine

作　　者：张春玲[1] 杜以文[2] 王丛丛[2] 肖雅君[1] 

机构地区：[1]东北电力大学应用技术学院,吉林吉林132012 [2]吉林农业科技学院,吉林吉林132101

出　　处：《中国酿造》2008年第6期99-101,共3页China Brewing

摘　　要：蒲公英甘草保健酒是一种在新型白酒基础上,采用蒲公英、甘草为功能保健原料,经正交试验确定了保健酒的制备方案、各种原料的最佳配比为蒲公英浓缩汁添加量3%,甘草浓缩汁添加量6%,原料白酒42%,柠檬酸2%。Dandelion licorice healthy wine was produced through adding dandelion and licorice to liquor. In this paper, the optimal processed parameters for production of Dandelion licorice healthy wine were determined by using orthogonal experiment L9 （3^4）. The results were showed as followed： Dandelion condensed juice 3%, licorice condensed juice 6%, liquor 42% and citric acid 2%.

关 键 词：蒲公英 甘草 保健酒 

分 类 号：TS262.91[轻工技术与工程—发酵工程]