枸杞蜂蜜樱桃酒的研制

目的]探讨枸杞蜂蜜樱桃酒的加工工艺。方法]以枸杞、樱桃鲜果为原料,分别经过破碎打浆后混合,再调整糖分并接入果酒酵母,经控温发酵,分离,澄清等工艺处理得成品。结果]将枸杞在50℃温水中浸泡12 h后,经打浆、果胶酶处理,加入蜂蜜调整成分,添加5%的果酒酵母在22~24℃下进行主发酵9 d,可制成营养丰富的新型枸杞果酒。加入蜂蜜的果酒,枸杞的药味不明显,果酒口感好,还含有蜂蜜特有的香味。结论]该工艺既使枸杞的营养价值和药用价值得以延展,既增加了枸杞的附加值,又消除了枸杞浓重的药味,使樱桃的风味和枸杞的保健功能有机地结合,为开发枸杞和樱桃资源开辟了新途径。

Development of Chinese Wolfberry, Honey and Cherry Wine

Objective] The aim was to discuss the processing of Chinese wolfberry,honey and cherry wine.Method] With Chinese wolfberry and fresh cherry as materials,they were crushed and beaten and then mixed.After sugar was adjusted and wine yeast was added,the mixture was fermented,separated and clarified to give the final product.Result] Chinese wolfberry was dipped in 50 ℃ warm water for 12 h,then beaten,treated by pectinase and added in honey to adjust component,and then added 5% wine yeast for main fermentation at 22-24 ℃ for 9 d to produce new abundant nutritional Chinese wolfberry wine.After added honey,the medicinal odour of Chinese wolfberry in wine was not obvious and the taste of wine was better and also had specific fragrance of honey.Conclusion] The technology not only extended the nutritive value and medicinal value of Chinese wolfberry and increased the added value of Chinese wolfberry,but also eliminate the heavy medicinal odour,which made the organic combination of cherry taste and health function of Chinese wolfberry,and opened new path for the development of Chinese wolfberry and cherry resource.