锁阳枸杞发酵酒的研制  

Development of Cynomorium songaricum and Lycium barbarum Fermented Wine

作　　者：杨国伟[1] 张虎成[1] 刘俊英[1] 苏东海[1] 

机构地区：[1]北京电子科技职业学院,北京100029

出　　处：《酿酒科技》2013年第4期74-76,共3页Liquor-Making Science & Technology

基　　金：北京市教育委员会科技发展计划面上项目(KM201000002004);北京市属高等学校人才强教计划资助项目(PHR201107151)

摘　　要：以锁阳、枸杞为主要原料,运用正交实验对锁阳、枸杞发酵酒的加工工艺进行了探讨。结果表明,最佳工艺条件:锁阳汁含量为15%,枸杞汁含量为15%,蔗糖含量为20%,接种量为0.2%。The producing techniques of Cynomorium songaricum and Lycium barbarum fermented wine were investigated with Cynornorium songaricum and Lyciurn barbarum as main raw materials. The optimum technical conditions were summed up as follow： the content of Cynornoriurn songaricum juice was 15 %, the content ofLyciurn barbarum juice was 15 %, the content of sucrose was 20 %, and yeast inoculating quantity was 0.2 %.

关 键 词：锁阳 枸杞 发酵酒 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]