辣椒营养保健酒的研制  

Development of Nutritious Health Capsicum Wine

作　　者：吴忠会[1] 孙宏民[1] 刘清波[2] 刘正安[1] 

机构地区：[1]陕西科技大学,陕西西安710016 [2]西安外国语大学,陕西西安710061

出　　处：《食品科学》2008年第10期706-709,共4页Food Science

基　　金：陕西科技大学自选项目(ZX05-63)

摘　　要：用食用酒精处理丢酒糟获得酒糟酒,用酒糟酒处理中药验方得到基酒,用混合酯浸提辣椒获得辣椒酯液。以酒糟基酒、辣椒酯液、砂糖精滤液为原料,通过对丢糟酒精浸提工艺参数、辣椒浸提条件及营养酒勾兑参数的的实验研究,确定出辣椒营养保健酒的最佳勾兑条件是:酒精度35°、糖度8%、pH4.8、辣椒酯液用量5‰。The whole production process of nutritious health capsicum wine was designed as follows, extracting spent wine grains with edible alcohol to obtain wine and then soaking Chinese medicinal materials with the wine to obtain base wine, extracting dried capsicum with mixed esters to obtain capsicum extract, and blending the base wine, the capsicum extract and filtered sugar liquid pro rata. By orthogonal test, the best blending conditions for nutritious health capsicum wine are determined as： alcohol degree 35 ° , sugar liquid amount 8%, pH 4.8 and ester extract of capsicum amount 5‰.

关 键 词：丢糟 辣椒素 勾兑 保健酒 

分 类 号：TS262.891[轻工技术与工程—发酵工程]