摘要
采用冷浸提法制蛹虫草酒,研究了浸提工艺对功效成分的影响,并探讨了后期的澄清工艺。实验表明,蛹虫草酒浸提工艺是完整子实体在40%VoL基酒中浸提1个月,经过添加明胶、活性炭为澄清剂,微孔滤膜抽滤的澄清步骤后,保健酒于室温下静置两个月,未见浑浊再现。以人工培养的蛹虫草子实体为主要原料研制的新型保健酒具有独特的香气和营养滋补保健作用。
The influence of extraction on effective components in the wine was studied and the technology of clarification in the later process was also discussed. The experimental results indicated that the extraction of cordyceps mihtaris wine was the complete fruiting bodies were extracted in 40° base liquor during one month. After clarification steps of gelatin charging, adding active carbon and filtrating through a microporous filter film. The healthy wine was not turbid with standing at room temperature after two months. The new type of healthy wine has unique aroma, nutrition and health care, using artificial fruiting bodies of cordyceps militaris as main material.Cordyceps militaris wine was processed by coohng extraction.
出处
《酿酒》
CAS
2007年第6期67-69,共3页
Liquor Making
关键词
蛹虫草
保健酒
虫草多糖
腺苷
澄清
cordyceps militaris, health wine, polysaccharide, adenosine, clarification
作者简介
赵志君（1982-），男，四川大学食品工程系研究生，研究方向：保健功能食品的研究。
