| 酸枣露酒实用加工技术 |
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| 引用本文： | 郭意如,胡云峰,张轲,刘维维.酸枣露酒实用加工技术[J].保鲜与加工,2011,11(3):51-53. |
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| 作者姓名： | 郭意如 胡云峰 张轲 刘维维 |
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| 作者单位： | 天津市林业果树研究所,天津,300112;天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 以酸枣为原料,以原料处理、酸枣原汁的制备和酸枣原酒的制备等关键环节为重点,介绍了一种酸枣露酒的实用加工工艺.通过该工艺酿制出的酸枣露酒酒精度为20%Vol,酒体鲜艳澄清,香气浓厚,具有较高的营养价值和广阔的产品开发前景.
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| 关 键 词： | 酸枣 露酒 工艺 香气 |
Practical Processing Technology of Wild Jujube Liqueur |
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| GUO Yi-ru,HU Yun-feng,ZHANG Ke,LIU Wei-wei.Practical Processing Technology of Wild Jujube Liqueur[J].Storage & Process,2011,11(3):51-53. |
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| Authors: | GUO Yi-ru HU Yun-feng ZHANG Ke LIU Wei-wei |
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| Institution: | GUO Yi-ru1,HU Yun-feng2,ZHANG Ke2,LIU Wei-wei2(1.Tianjin Institute of Forestry and Pomology,Tianjin 300112,China,2.Food Science and Biology Engineering College,Tianjin University of Science and Technology,Tianjin 300457,China) |
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| Abstract: | With wild jujube as the material,a practical processing technology was described from material handling,preparation of jujube juice and preparation of jujube wine.Through the process,the aroma of jujube liqueur was strong and the liquor body was bright clear.The wild jujube liqueur had high nutritional value and development prospect. |
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| Keywords: | wild jujube liqueur process aroma |
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