液态法发酵葛根酒工艺及产品特色  

Liquid fermentation process and product characteristics of pueraria wine

作　　者：张鑫[1] 刘杰 曹文涛[1] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550003 [2]贵州茅台酒股份有限公司,贵州习水564501

出　　处：《中国酿造》2011年第8期148-150,共3页China Brewing

基　　金：企业横向合作开发(H100216);贵州省基金项目[黔科合J字(2008)2088];贵州科技厅攻关项目[黔科合GZ字(2011)3015]

摘　　要：对原料葛根进行液态发酵产酒,不仅利用了原料中所含的淀粉,同时还能通过发酵出来的酒液对原料中含有的葛根素进行浸提。达到利用葛根产酒并提取葛根素的目的。得出产品不仅符合各项质量指标,富含葛根素,还具有酒体协调、醇厚、回味舒畅的特点。During the liquid fermentation of pueraria wine, the starch in pueratia is used, and the puerarin is extracted by the produced alcohol. The pueraria wine is produced with the extraction ofpuerarin. The product is not only meet the quality indexes, the flavonoids are rich in it, but also it has the characteristics of coordination and full-bodied.

关 键 词：葛根 液态发酵 葛根黄酮 

分 类 号：TS261.4[轻工技术与工程—发酵工程]