酸枣露酒实用加工技术  

Practical Processing Technology of Wild Jujube Liqueur

作　　者：郭意如[1] 胡云峰[2] 张轲[2] 刘维维[2] 

机构地区：[1]天津市林业果树研究所,天津300112 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《保鲜与加工》2011年第3期51-53,共3页Storage and Process

摘　　要：以酸枣为原料,以原料处理、酸枣原汁的制备和酸枣原酒的制备等关键环节为重点,介绍了一种酸枣露酒的实用加工工艺。通过该工艺酿制出的酸枣露酒酒精度为20%Vol,酒体鲜艳澄清,香气浓厚,具有较高的营养价值和广阔的产品开发前景。With wild jujube as the material, a practical processing technology was described from material handling, preparation of jujube juice and preparation of jujube wine. Through the process, the aroma of jujube liqueur was strong and the liquor body was bright clear. The wild jujube liqueur had high nutritional value and development prospect.

关 键 词：酸枣 露酒 工艺 香气 

分 类 号：TS262.7[轻工技术与工程—发酵工程]