| 北虫草葡萄补酒的研制 |
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| 引用本文： | 曾范彬,秦秀丽. 北虫草葡萄补酒的研制[J]. 吉林农业科技学院学报, 2010, 0(4): 18-20 |
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| 作者姓名： | 曾范彬 秦秀丽 |
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| 作者单位： | [1]吉林农业科技学院2007级生物技术专业学生,吉林132101 [2]吉林农业科技学院生物工程学院,吉林132101 |
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| 基金项目： | 吉林农业科技学院大学生科研创新项目 |
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| 摘 要： | 以鲜葡萄和北虫草菌丝体为主要原料,经正交试验得出北虫草—葡萄补酒的最佳发酵条件为温度25℃,酵母菌种添加量为2%,北虫草菌丝体的添加量为30%,糖度15%,偏重亚硫酸钠添加量为140mg.L-1。北虫草菌丝体在后发酵中加入,得到营养丰富、酒香醇厚、风味独具,具有保健功效的北虫草—葡萄酒补酒。
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| 关 键 词： | 山葡萄酒 北虫草 补酒 保健品 |
Development of North Cordyceps-Grape Tonic Wine |
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| ZENG Fanbin,QIN Xiuli. Development of North Cordyceps-Grape Tonic Wine[J]. Journal Of Jilin Agricultural Science And Technology College, 2010, 0(4): 18-20 |
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| Authors: | ZENG Fanbin QIN Xiuli |
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| Affiliation: | 1.Jilin Agricultural Science and Technology College A Student in Grade 2007 Class Biology Technology,Jilin 132101;2.Jilin Agricultural Science and Technology College College of Bioengineering,Jilin 132101) |
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| Abstract: | Taking fresh grape and north cordyceps mycelium as main materials,by orthogonal test,got the best fermentation conditions were that temperature was 25℃,the adding content of yeast species was 2%,the adding content of north cordyceps mycelium was 30%,The concentration of sugar was 15%,the adding content of Na2S2O5 was 140mg/L.Added cordyceps mycelium in the post-fermentation and got north cordyceps-grape tonic wine with nutrient-rich,mellow wine,flavor unique and beneficial health effects. |
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| Keywords: | wild grape north cordyceps tonic wine health products |
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