南瓜枸杞保健酒的开发研究  

Development of Pumpkin and Lycium Barbarum Health Wine

作　　者：王文娟[1] Wang Wenjuan(Department of Medical Care and Health of Weifang Vocational College of Industry and Commerce,Weifang 262234,China)

机构地区：[1]潍坊工商职业学院医养健康学院

出　　处：《现代食品》2019年第11期48-51,共4页Modern Food

基　　金：南瓜枸杞保健酒的开发研究(编号:2018A03)

摘　　要：本文以南瓜为原料,在发酵过程中添加枸杞,参照中国传统果酒酿造工艺,经原料的预处理、酒精发酵、发酵液过滤、发酵液调配等工序制成的南瓜枸杞保健酒酒香浓郁协调,酒体完整丰满,结合了南瓜和枸杞的功能性成分,具有健脾胃、补肾益智和增强人体免疫等功效。Pumpkin Lycium barbarum health wine was made from pumpkin as raw material,adding Lycium barbarum in the fermentation process,referring to the traditional Chinese fruit wine brewing process,through the pretreatment of raw materials,alcoholic fermentation,fermentation liquid filtration,fermentation liquid blending and other processes. The wine was rich and harmonious,full-bodied,Combining the functional components of pumpkin and wolfberry, which had the functions of invigorating the spleen and stomach,invigorating the kidney and enhancing human immunity.

关 键 词：南瓜 枸杞 保健酒 发酵 

分 类 号：TS262.91[轻工技术与工程—发酵工程]