柚子复合保健酒的研制  

Development of the composite health wine of pomelo

作　　者：艾合麦提.艾尔肯 古丽柯子.艾尔肯 潘丽梅[1] 戴玄[1] 

机构地区：[1]长江师范学院,重庆涪陵408100

出　　处：《中国酿造》2013年第7期137-140,共4页China Brewing

基　　金：武陵山区研究中心开放基金(WLYF2012002)

摘　　要：本实验筛选优质沙田柚,榨汁后的果汁在90℃浓缩,以增加自身糖度,0.42%的柚苷酶脱苦,添加红枣、肉苁蓉果汁为原料,以葡萄酒酵母为发酵菌,28℃~30℃条件下发酵2d^3d,转为14℃~20℃低温环境下发酵25d^30d。酿造出的柚子果酒酒体是棕红色,清亮透明,香气优雅,酒香浓郁,口感纯正,酒精度低,营养丰富,具有饮用滋补双重作用。Shatian pomelo juice was oncentrated under 90℃ to increase the sugar and wipe off its bitter with 0.42% naringinase. Then, red jujube juice and cistanche juice were taken into the shatian pomelo juice as the raw materials. Grape wine yeast was added, fermented within 2d-3d at 28℃-30℃ and then within 25d-30d at 14℃-20℃. The finished sanitary ratafia was brown red, transparent, elegant and fragrant. It has pure taste with low alvo- hol and rich nurtrition as important corroborant effect.

关 键 词：沙田柚 红枣 肉苁蓉 复合果酒 

分 类 号：TS262.91[轻工技术与工程—发酵工程]