| 蓝靛果营养价值及其果酒关键工艺研究进展 |
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| 引用本文： | 包洪涛,梁敏,赵云财,赵彤.蓝靛果营养价值及其果酒关键工艺研究进展[J].酿酒,2020,47(2):25-30. |
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| 作者姓名： | 包洪涛 梁敏 赵云财 赵彤 |
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| 作者单位： | 黑龙江省轻工科学研究院,黑龙江哈尔滨 150010;山西醯谷源生物科技有限公司,山西太原 030000 |
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| 摘 要： | 蓝靛果忍冬是具有重要经济价值的浆果树种,它的果实富含多种营养物质。综述了蓝靛果的主要营养成分、药用价值以及蓝靛果酒加工过程中降酸、澄清和陈酿关键工艺的国内外研究进展,以期为蓝靛果资源的进一步开发利用提供参考。
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| 关 键 词： | 蓝靛果 营养成分 果酒 关键工艺 |
Advances in Research on Lonicera Caerulea Nutritive Value and Berry Wine Key Processing Technology |
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| BAO Hongtao,LIANG Min,ZHAO Yuncai,ZHAO Tong.Advances in Research on Lonicera Caerulea Nutritive Value and Berry Wine Key Processing Technology[J].Liquor Making,2020,47(2):25-30. |
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| Authors: | BAO Hongtao LIANG Min ZHAO Yuncai ZHAO Tong |
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| Affiliation: | (The scientific research institute of light industry of Heilongjiang Province,Harbin 150010,Heilongjiang,China;Shanxi XiGuYuan Biotechnology Limited Company,Taiyuan 150040,Shanxi,China) |
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| Abstract: | Lonicera caerulea is economically important berry trees and its fruit has lots of nutrients.This paper reviewed the main nutritional components of Lonicera caerulea,medicial value and acid reduction,clarification,aging key technology during berry wine progressing.In order to provide reference for comprehensive utilization the resources of Lonicera caerulea. |
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| Keywords: | Lonicera caerulea nutrient composition berry wine key processing technology |
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