景天枣玫瑰功能性酒的初步研制  

Development of Functional Liquor Made by Rhodiola,Red-jujube and Rose

作　　者：秦静[1] 张培正[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《农产品加工（下）》2010年第6期81-83,共3页Farm Products Processing

摘　　要：以景天、枣和玫瑰为功能性原料,糯米为发酵原料,将功能性原料和糯米同蒸熟共发酵可获得景天枣玫瑰酒。通过试验研究确定最佳工艺条件为:糯米∶景天∶枣∶玫瑰的比例为15∶1∶1.5∶1.5;酒曲为雅大高产酒曲;最佳发酵温度为30℃;通过出酒率确定发酵时间为12～15d,采用明胶澄清法。该产品营养价值高,美容和抗衰老保健作用效果好,市场潜力大,开发价值高。The rhodiola,red-jujube and rose were used as the raw materials,and the sticky rice was used as the fermentation raw materials,the liquor were produced by steamed and fermented of both the raw materials simultaneously. The optimal fermentation conditions were as follows：the ratio of sticky rice,rhodiola,red-jujube and rose was 15∶1∶1.5∶1.5;yeast was high yield yeast of YADA;the optimal temperature and time were 30 ℃ and 12～15 days,and the gelatin clarification method were adopted. The product has high nutritional value,good health care effect,good shin care effect and great market potential,so it has infinite exploitation value.

关 键 词：红景天 红枣 玫瑰 功能性白酒 发酵 

分 类 号：TS261.4[轻工技术与工程—发酵工程]