【摘要】 以果酒中的多糖和花青素含量为指标,通过单因素试验和正交试验确定浸泡型桃金娘果酒的最佳制备工艺。结果表明:浸提时间(24+2)h、酒精度为35%Vol、桃金娘∶酒精1∶5(g/m L),在此条件下,制备的果酒多糖含量为51.5 mg/m L。更多还原

【Abstract】 To content of polysaccharide and anticyclonic of the myrtle wine as index, the best process was determined by the single factor experiment and orthogonal test. The results showed that extracting time( 24+2) h,alcohol content 35 %Vol, myrtle to alcohol 1 ∶ 5(g/mL), under which the content of polysaccharide was 51.5 mg/mL.更多还原