鹿茸血酒加工工艺研究  

Preprocessing technology of deer antler blood wine

作　　者：黄治国[1] 罗惠波[1] 卫春会[1] 甄攀[1] 

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

出　　处：《中国酿造》2009年第7期166-168,共3页China Brewing

摘　　要：为了改进传统鹿茸血酒的加工工艺,本试验研究了鹿茸血的酶解工艺与鹿茸血酒的勾调。结果表明:100ml鹿茸血添加30mg胃蛋白酶、15mg胰蛋白酶,酶解24h;鹿茸血在成品酒中的最佳含量为5%,这样加工出来的鹿茸血酒,色泽透明,呈琥珀红色,气味芳香,有一股特殊香味,无血腥味,品质较好。In order to improve the traditional processing technology of deer antler blood wine, the combination of enzymatic-hydrolysis technology of deer antler blood and liquor blending techniques were developed. The optimal conditions were as follows： pepsin concentration and trypsin concen- tration were 30 mg and 15 mg in 100 mL deer antler blood, and hydrolyzed time was 24 h. The optimum content of deer antler blood in wine was 5%. Under these conditions, the wine quality was greatly improved.

关 键 词：鹿茸血 酒 胃蛋白酶 胰蛋白酶 

分 类 号：TS262.92[轻工技术与工程—发酵工程]