红枣酒的生产工艺.PDF

DOI:10.13432/j.cnki.jgsau.2004.06.020 2004 年 12 月 甘 肃 农 业 大 学 学 报 第 39 卷 第6 期696～699 JOURNAL OF GANSU AGRICULTURAL UNIVERSITY 双 月 刊 红枣酒的生产工艺 邵威平 （甘肃农业大学食品科学与工程学院，兰州 730070 ） 摘要：经过烘烤和皂土澄清，红枣酒具有浓郁的枣香和良好的稳定性。在所选用的 3 种澄清剂中，皂土的澄清 效果最好，其最佳用量为0.08 %。在红枣浸泡过程中加入30 mg/L SO2 ，浸泡24 h，加热蒸煮40 min ，以及在枣汁发 酵过程中添加SO2 120 mg/L，在25~28 ℃下发酵约4 d，可明显减少枣果中丰富的维生素C 的损失，成品酒酒精度 略有降低，滴定酸含量增加。 关键词：枣；枣酒；生产工艺 中图分类号：TS 262.7 文献标识码：A 文章编号：1003-4315(2004)06-0696-04 Processing technique on wine of jujube SHAO Wei-ping (College of Food Science and Engineering, Gansu Agricultural University, Gansu, Lanzhou 730070, China) Abstract: The wine had strong jujube aroma produced by roast and good stability with clarified bentonite. Bentonite had the best clarification effect in three clarifiers used. The optimal added level of bentonite was 0.08 % of the total amount of jujube wine. The loss of vitamin C in wine was controlled significantly when added SO2 30 mg/L in the soak liquor of raw material, soaked for 24 h and then kept boiling for 40 minutes, and added SO2 120 mg/L in jujube juice during fermentation at 25~28 ℃ for about 4 days. The alcohol content in wine was reduced a little, and the titration acid content was increased when compared with that without SO2 treated. Key words: Zizyphysjujuba var. inermis ; wine; processing technique 果露酒因品种多样、风味各异、酒精度低等特点近年来日益受到消费者的青睐。红枣（zizyphys jujuba var. inermis ）是我国独特的果品，素有“木本粮食，滋补佳品”之称，具有极高的营养价值和药用价值，尤其 是维生素 C