新型保健酒的研究  

Research on New Health Liquor

作　　者：高爽[1] 马荣山[2] 

机构地区：[1]辽宁经济职业技术学院,辽宁沈阳110122 [2]沈阳农业大学,辽宁沈阳110866

出　　处：《酿酒》2012年第3期95-97,共3页Liquor Making

摘　　要：通过己酸菌酯化液运用于新型白酒生产,探求改善和提高曲酒的品质,降低生产成本,提高生产效率的有效途径,具有较强的生产实际应用价值。同时通过口感对比实验把最佳比例的枸杞和黄芪的浸渍液加入到新型白酒中,提高曲酒的营养和保健价值,具有广阔的发展空间和市场前景。Esterified liquor produced by eapronie acid bacteria was applied to new type liquor production, in order to explore an effective way to enhance quality of the liquor, to reduce production cost, and to improve production efficiency with practical value. In the meantime, through taste comparison experiments, the optimal percentage of medlar and astragalus leaching solution was added to new type liquor to enhanee nutrition and health value. The new health liquor has a broad space for development and market prospects.

关 键 词：酯化液 枸杞 黄芪 新型白酒 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]