芦荟绿豆酒的研制  

The Processing Technology of Wine Made from Aloe and Mung Bean

作　　者：左建华[1] 刘殿锋[2] 张志轩[2] 

机构地区：[1]濮阳市科技情报研究所,河南濮阳457000 [2]濮阳职业技术学院,河南濮阳457000

出　　处：《北方园艺》2010年第11期186-188,共3页Northern Horticulture

基　　金：河南濮阳市重点应用研究资助项目(070510)

摘　　要：以芦荟和绿豆为原料进行了发酵酿酒试验。结果表明:芦荟汁与绿豆汁按1∶4的比例混合,加入23%的蔗糖0、.3 g/L的果酒酵母及0.6 g/L的增香酵母,20℃前发酵10 d,28℃后发酵15 d,15℃陈酿1个月,然后经澄清、灭菌、包装等工艺后制得芦荟绿豆酒。成品酒不但营养丰富、醇香怡人,而且滋补健身、美容养颜,是一种保健饮品。The key technologies of the wine made from aloe and mung bean were introduced. The results showed that mixing ratio of aloe juice and mung bean juice as 1 ： 4, addition of 23% sugar and inoculation with 0. 3 g/L fruit wine yeast and 0. 6 g/L aroma-producing yeast, 10 d primary fermentation at 20℃ and 15 d secondary fermentation at 28℃, then one month ageing at 15℃, and then clarification, sterilization and finally wine packing. As health care wine, the liqueur had not only high nutritive value and elegant flavor, but also health function.

关 键 词：芦荟 绿豆 发酵酿酒 工艺 

分 类 号：S682.33[农业科学—观赏园艺]