山楂酒的研究现状及前景分析  

Analysis of Research Status and Prospect of Hawthorn Wine

作　　者：成冬冬 迟玉洁 甄晨瑞 郭小龙 CHENG Dongdong;CHI Yujie;ZHEN Chenrui;GUO Xiaolong(Department of Life Science and Bioengineering,Jining University,Qufu 273155,China)

机构地区：[1]济宁学院生命科学与生物工程学院,山东曲阜273155

出　　处：《食品科技》2021年第10期59-63,共5页Food Science and Technology

基　　金：2020年度济宁学院青年科研基金项目(2020QNKJ03);2020年度济宁学院大学生研究性学习与创新性实验计划项目(cx202048)。

摘　　要：山楂具有良好的药用和食用价值,可以增强酒精饮料的营养保健功效,提升酒液风味。文章介绍了山楂及其制品在山楂酒中的应用,以及山楂酒生产工艺和山楂酒的功效成分,并阐述了山楂酒生产常见的问题及解决措施,以期为山楂酒的深入研究提供技术参考和理论支持。Hawthorn has good medicinal and edible value,which can enhance the nutrition and health care.Besides,it can also bring better flavor of wine.In order to provide technical reference and theoretical supports for the further study of hawthorn wines,the application of hawthorn and its products during hawthorn wine brewing was discussed,the brewing technology and functional components were introduced,the common problems in hawthorn wine brewing and the solutions were expounded in this article.

关 键 词：山楂酒生产工艺 功效成分 常见生产问题和解决措施 

分 类 号：TS262.7[轻工技术与工程—发酵工程]