生姜保健酒的研制  

Development of Ginger Healthcare Wine

作　　者：吴平[1] 罗惠波[1,2] 李浩[1] 甄攀[1] 

机构地区：[1]四川理工学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川成都643000

出　　处：《酿酒科技》2008年第12期94-96,共3页Liquor-Making Science & Technology

摘　　要：以生姜为原料,经切片打浆后,加入酿酒活性干酵母,在不同姜汁比例、糖度、pH值、酵母接种量和发酵温度下发酵,确定最佳发酵条件,取发酵得的基酒,再经勾兑调配得到生姜保健酒。发酵法生姜酒使生姜的内在营养成分释放出90%以上,完全溶入酒体,使生姜和白酒的特点得以充分结合,是一种风味独特的新型保健酒。Ginger healthcare wine was developed successfully as follows： ginger used as raw materials, then slicing and pulping, active dry yeast was added, then the optimum fermentation conditions （ginger juice proportioning, sugar content, pH value, yeast inoculation quantity, fermentation temperature） were determined through experiments, then fermented base wine was produced, and finally wine blending and wine flavoring. The inherent nutritional compositions of ginger released above 90 % by the fermentation and solved in wine body totally. Accordingly, ginger healthcare wine is a new-type healthcare fi＇uit wine with special flavor because it successfully integrates the characteristics of both ginger and liquor.

关 键 词：保健酒 生姜 酵母 发酵 

分 类 号：TS262.91[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]