【作者】 潘建国； 周蔚平； 郑尧隆； 李立群；

【Author】 Pan jian-guo, Zhou Wei-ping (Guangzhou Baoshengyuan Co. Ltd., Guangzhou 510100, China) Zheng Yao-long, Li li-qun (Guangzhou Institute of bee product , Guangzhou 510403, China)

【机构】 广州市宝生园有限公司； 广州市蜂产品研究所；

【摘要】 探讨以天然蜂蜜和枸杞为主要原料,采用控温发酵技术酿制枸杞蜂蜜酒的工艺流程。通过试验并确定其最佳工艺参数为:以蜂蜜调整含糖量至17％、酵母添加量为9％、发酵温度为32℃、发酵时间7d。项目符合我国西部地区因地制宜,综合利用蜂产业的发展方向。更多还原

【Abstract】 This paper reports a study of a nutritive healthful Lycium Chinense hydromel, which is fermented from honey and Lycium Chinense as main material and produced with temperature controlling technique and alcohol fermentation process. Through the compared trials, the optimal processing parameter was as follows: sugar content was adjusted to 17% before fermentation, the active dry yeast addition was 10%, temperature was 32癈, fermentable time was 7 days. This new production was fit for the development of honey industry in the western region of China.更多还原