| 红枣枸杞酒的研制 |
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| 引用本文： | 刘福林,朱丽莉,杨文侠,童怀英,柳中海,杨飞.红枣枸杞酒的研制[J].石河子大学学报,2000,4(2):133-137. |
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| 作者姓名： | 刘福林 朱丽莉 杨文侠 童怀英 柳中海 杨飞 |
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| 作者单位： | [1]石河子大学工学院食品科学系 [2]石河子143团园林科 |
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| 摘 要： | 阐述了红枣枸杞酒的生产工艺过程，并对香辛料的风味特点，２种果味成分的浸提方法及酒精萃取脱臭最佳条件进行了初步探讨。通过正交实验确定出红枣枸杞酒最佳配方为：红枣，枸杞汁１５％，蔗糖６％，柠檬酸０．１％。
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| 关 键 词： | 正交实验 配方 红枣枸杞酒 生产工艺 |
Studies on Liquor of Jujube and Chinese Lycium |
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| Liu Fulin\ Zhu Lili\ Yang Wenxia et al.Studies on Liquor of Jujube and Chinese Lycium[J].Journal of Shihezi University(Natural Science),2000,4(2):133-137. |
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| Authors: | Liu Fulin\ Zhu Lili\ Yang Wenxia |
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| Abstract: | The paper expounds the process of jujube and Chinese lycium,and preliminary probe into peculiarty of spice flavors, soak method of fruit flavor's composition,the optimum condition of deodorisation used alcohol extraction.Through orthogonal experiment,optimum formula of the liquor was determined.That was jujube and Chinese lycium juice 15%,sugar 6%,citric acid 0.1%. |
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| Keywords: | jujube Chinese lycium spice orthogonal experiment formula |
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