桑椹鸡尾酒的研制及保健功能分析_.pdf

中 国 酿 造 2009 年第 7 期 产品开发 总第 208 期 ·181 · 桑椹鸡尾酒的研制及保健功能分析 韦玉芳，丁陈娟，陆维锐，蔡小丽 （南宁职业技术学院，广西 南宁 530003） 摘 要：以桑椹为原料，经清洗、破碎、浸提、过滤等程序，制成桑椹汁。再以桑椹汁、高度酒为主要原料配以其他辅料,制成桑 椹鸡尾酒并对其保健功能进行分析。通过正交试验得出桑椹鸡尾酒最优配方是：40%vol高度酒占30%，桑椹汁占60%，白糖水 占8%，柠檬酸占0.30%；复合稳定剂添加量为0.20%。 关 键 词：桑椹鸡尾酒 研制 保健功能分析 中图分类号：TS262.8 文献标识码：B 文章编号：0254-5071(2009)07-0181-03 Development of mulberry cocktail and its healthcare function WEI Yufang, DING Chenjuan, LU Weiru, CAI Xiaoli (Nanning Vocational Institute of Technology, Nanning 530003, China) Abstract: The mulberry juice was produced from mulberry via cleaning, crushing, extraction and filtering. Using mulberry juice and strong liquor as primary materials, the mulberry cocktail was prepared with white sugar, citric acid and others as accessories. The healthcare function of the mulberry juice was also analyzed. The optimum formular of the mulberry juice was confirmed by orthogonal test as follows: 30% strong liquor (40%vol), 60% mulberry juice, 8% sugar solution, 0.30% citric acid and 0.20% complex stabilizer. Key words: mulberry; cocktail; development; analysis on healthcare function 桑椹(Mulberry)俗名桑枣、桑果，是桑科植物桑的果 2.1 桑椹汁的制备 穗，为一种聚合果。桑椹、桑椹汁营养成分十分丰富，含有 2.1.1 原料的预处理 人体所必需的氨基酸、维生素、糖类、微量元素。科学研究 原料的选择：选择饱满成熟、紫红色、香味浓的桑椹。 表明，桑椹对降脂和治疗神经衰弱、预防动脉硬化、性功能 在流动的清水中洗净，洗净在盛载水果的容器中加 6 倍 衰弱等均有显著疗效。本实验采用成熟后为紫红色的桑椹