黑果腺肋花楸果酒酿造工艺研究进展  

Research Progress on Brewing Technology of Black Chokeberry Fruit Wine

作　　者：鲁佳依 邓文忆 马靖 黄婉曾 朱丹[2] 牛广财[1,3] LU Jiayi;DENG Wenyi;MA Jing;HUANG Wanzeng;ZHU Dan;NIU Guangcai(Food College,Heilongjiang Bayi Agricultural University,Daqing 163319,China;College of Life Science and Biotechnology,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319 [3]黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319

出　　处：《食品安全导刊》2023年第18期142-144,共3页China Food Safety Magazine

基　　金：黑龙江省大学生创新创业训练项目(S202210223054)。

摘　　要：黑果腺肋花楸是一种小浆果,其营养物质丰富,含有丰富的花色苷、多酚和黄酮等活性物质,在食药养生方面备受关注。2018年国家卫生健康委员会将黑果腺肋花楸果实正式列为新食品原料。由于该果实的单宁含量较高,涩味较重,将其发酵成果酒能更好地提高该果实的食用性。本文对黑果腺肋花楸果酒的发酵与陈酿工艺进行综述,为其果酒的开发提供参考。Black chokeberry was a kind of small berry,which was rich in nutrients,such as anthocyanins,polyphenol,flavonoids and other active substances,and has received great attention in food,medicine and health care.The fruit of black chokeberry was officially listed as a new food raw material by the National Health Commission in 2018.Due to the high tannin content and strong astringency,the edible quality of the fruit can be improved by fermenting it into fruit wine.In this paper,the fermentation and aging technology of black chokeberry were reviewed,which provided reference for the development of black chokeberry fruit wine.

关 键 词：黑果腺肋花楸 果酒 酿造工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]