柚子酒的研究进展  

Research progress of grapefruit wine

作　　者：陈孝 王鸿彪 李小强[1] 陈茂彬[1] 方尚玲[1] CHEN Xiao;WANG Hongbiao;LI Xiaoqiang;CHEN Miaobin;FANG Shangling(Key Laboratory of Fermentation Engineering of Ministry of Education,Hubei Collaborative Innovation Center for Industrial Fermentation,Hubei Key Laboratory of Industrial Microbiology,Hubei University of Technology,Wuhan 430068,China;Hubei Miaoxianju Biological Technology Co.,Ltd.,Xuanen 445500,China)

机构地区：[1]湖北工业大学发酵工程教育部重点实验室工业发酵湖北省协同创新中心工业微生物湖北省重点实验室,湖北武汉430068 [2]湖北苗仙聚生物科技有限公司,湖北宣恩445500

出　　处：《中国酿造》2018年第8期24-27,共4页China Brewing

基　　金：恩施州科技计划项目(XYJ2015000107)

摘　　要：柚子不仅具有营养价值,同时还具有一些药用价值,深受消费者的喜爱。该文对柚子的营养活性成分、柚子及柚子酒的功效作用进行了介绍,对柚子酒的生产工艺及在酿造过程中存在的问题(柚子原料处理、发酵过程优化、陈酿过程优化)进行阐述,对柚子酒的技术开发进行了总结,以期为柚子酒的研究奠定基础。Grapefruit not only has nutritional value,but also has some medicinal value,which is very popular to the consumers.The grapefruit's nutrient active ingredients,the efficacy of grapefruit and grapefruit wine was introduced,the production process of grapefruit wine and some problems in the brewing process(grapefruit raw material processing,fermentation process optimization,aging process optimization)were expounded.The technical development of grapefruit wine was summarized,in order to lay the foundation for the study.

关 键 词：柚子酒 营养成分 生产工艺 产品开发 

分 类 号：TS261.4[轻工技术与工程—发酵工程]