摘要
山茱萸具有补肝肾、益精气、降血糖、抗菌、利尿、降压和调节免疫功能的效用,通过L16(44)正交实验得出:山茱萸的提取工艺为浸提时间6h,浸提温度80℃,果胶酶添加量0.90mg/g,适宜pH值为4.0。根据吸光度值确定0.3%添加量在啤酒中最为适宜。经检测,所研制的山茱萸啤酒3种主要功能性成分粗多糖含量显著。
Cornel has healthcare functions including nourishing liver and kidney, hypoglycemic function, antibacterial function, diuretic function, antihypertensive and immune function. The optimum technical conditions of cornel were obtained through L16 （44） orthogonal experiments： 6 h lixiviating time, lixiviating temperature at 80 ＂C, the addition level of pectinase was 0.90 mg/g, and the optimum pH value was 4.0.According to the absorbance value, the addition of 0.3 % cornel was preferred in beer production. The detection of the beer suggested that there was high content of crude polysaccharide （three main funcational composition） in beer.
出处
《酿酒科技》
北大核心
2007年第11期84-85,91,共3页
Liquor-Making Science & Technology
基金
河北省科技厅资助项目
项目编号07215655。
