南瓜枸杞保健酒的开发研究
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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.
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.
引文
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[2]黄循精,林日健.反季节瓜菜生产实用技术[M].北京:中国农业出版社,1997.
[3]赵晓燕,马越.开发蔬菜功能食品[J].蔬菜,2003(11):28-29.
[4]胡本高.食品酿造学[M].北京:中国商业出版社,1998.
[5]杜连起.南瓜贮藏与加工技术[M].北京:金盾出版社,2000.