| 桑椹酒食用药用价值与加工技术 |
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| 引用本文： | 张艳丽,邵则夏,陆斌,杨卫明,宁德鲁,杜春花. 桑椹酒食用药用价值与加工技术[J]. 中国林副特产, 2005, 0(4): 30-31 |
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| 作者姓名： | 张艳丽 邵则夏 陆斌 杨卫明 宁德鲁 杜春花 |
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| 作者单位： | 云南省林业科学院,云南昆明,650204 |
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| 摘 要： | 桑椹酒历史悠久,文化底蕴深厚,营养成份丰富,保健功能强。其酒质温和爽口,果香味浓。有很高的开发利用价值和市场潜力。对桑椹、桑椹酒的营养成份、药用价值、保健功能,以及桑椹酒的加工技术、工艺流程、操作要点、质量指标等作了较详细介绍。
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| 关 键 词： | 桑椹(酒) 药用价值 加工技术 |
| 收稿时间： | 2004-11-23 |
| 修稿时间： | 2004-11-23 |
The Food and Medical Value and Processing Techniques of Mulberry Wine |
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| Zhang Yanli,Shao zexia,Lu bin,Yang Weiming,NING Delu,DU Chunhua. The Food and Medical Value and Processing Techniques of Mulberry Wine[J]. Forest By-product and Speciality in China, 2005, 0(4): 30-31 |
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| Authors: | Zhang Yanli Shao zexia Lu bin Yang Weiming NING Delu DU Chunhua |
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| Abstract: | It has been a long history of the processing of Mulberry wine,which contains abundant nutrition, has high health protection value, and keeps almost all the nutrition of Mulberry. The Mulberry wine is soft,tasty,and has a strong scent of the fruit. It has high developing and utilizing value and market value. This paper has a detailed introduction on the nutrition,medical value,and health protection value of mulberry and mulberry wine, and the processing techniques,technical flow, operation cruces,and quality indicators of mulberry wine are also introduced. |
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| Keywords: | mulberry wine medical value processing techniques |
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