木瓜红枣果酒的加工工艺及化学成分分析  

Analysis of the processing technology and chemical components of Chaenomeles Sinensis and Chinese date wine

作　　者：李爱玲[1] 翟文俊[2] 

机构地区：[1]陕西教育学院生物科学与技术系,西安710061 [2]陕西教育学院生物工程研究所,西安710061

出　　处：《食品科技》2012年第5期89-91,95,共4页Food Science and Technology

基　　金：陕西省科技计划项目(2008K02-11)

摘　　要：介绍了木瓜红枣果酒的加工工艺,并对该工艺所生产的木瓜红枣果酒的化学成分进行了检测。结果表明:木瓜红枣果酒是一种具有独特营养保健作用的果酒,含有15种氨基酸,总量高达465.10mg/L,人体必需氨基酸有5种,占氨基酸总量的24.86%;含有人体必需的矿质元素钾(1315.30mg/L)、钙(129.40mg/L)、铁(10.90mg/L)、锌(2.29mg/L)、硒(6.2×10-3mg/L)等;还含有维生素、果糖、齐墩果酸、黄酮等重要营养物质。这对木瓜红枣果酒的规模化生产具有一定的指导意义。The processing technology of Chaenomeles Sinensis and Chinese date wine was introduced.The chemical components of the wine were detected.The results showed that it was a special wine with nutritious composition and health-care function.The wine contains 15 kinds of amino acids including 5 essential amino acids（24.86%） and the total quantity is 465.10 mg/L.The wine contains essential mineral element for human including the potassium（1315.30 mg/L）,the calcium（129.40 mg/L）,the iron（10.90 mg/L）,the zinc（2.29 mg/L）,the selenium（6.2×10-3 mg/L） and so on.Also the wine contains the nutritious composition of vitamin,fructose,oleanolic acid,flavonoid and so on.These have definite instruct meaning to scale production of the wine.

关 键 词：木瓜 果酒 加工工艺 化学成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]