蜂蜜沙棘果酒稳定性研究  

Study on the Stability of Honey-sea buckthorn Wine

作　　者：云雅光[1] 池永红[1] 

机构地区：[1]包头轻工职业技术学院

出　　处：《中国科技信息》2012年第5期60-60,共1页China Science and Technology Information

摘　　要：本文以鄂尔多斯高原优质野生沙棘为主要原料,以天然的纯蜂蜜为辅助原料,发酵得到的蜂蜜沙棘酒进行稳定性研究。结果表明沙棘酒对蛋白不稳定,添加150mg/L皂土处理可使酒体蛋白稳定;但酒对铁、铜、氧化均较稳定。A novel fermentation technology for production of honey sea buckthorn wine made by natura! boney and sea buckthorn was reported on this paper. R, esuits have shown that the wine was inactive to oxidationty, iron and copper, but it was active to protein, possible solution to stablize the protein from wine was to deposite excess protein by addtion of 150mg/l bentonite.

关 键 词：蜂蜜 沙棘 蜂蜜沙棘酒 稳定 

分 类 号：TS262.7[轻工技术与工程—发酵工程]