石榴果酒营养成分及加工工艺进展  

Research Progress in Nutrient Ingredients and Processing Technology of Pomegranate Wine

作　　者：林雨晴 秦丹 LIN Yuqing;QIN Dan(Food Science and Technology,Hu'nan Agriculture University,Changsha,Hu'nan 410000,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410000

出　　处：《农产品加工》2018年第7期44-46,共3页Farm Products Processing

摘　　要：石榴通过发酵工艺酿造成果酒能够很好地保留石榴营养价值,并赋予独特的果酒酒香。综述了石榴果酒的营养成分,并分析了石榴果酒加工工艺及其市场现状,为石榴深加工及石榴果酒的研究开发提供参考。The fermentation of pomegranate to produce fruit wine could not only preserve the nutritional value of pomegranate but also endow wine with pomegranate aroma.In this paper,the research progress in main nutritional ingredients of pomegranate was introduced,and the processing technology of raspberry wine and its market status were analyzed,which provided useful reference for the deep processing of raspberry and the development of pomegranate wine.

关 键 词：石榴果酒 营养成分 加工工艺 

分 类 号：TS261[轻工技术与工程—发酵工程]