Research of Acanthopanax low health wine production

摘要

In order to expand the development of health edible functions of Acanthopanax leaves, to meet people's demand for low care wine, Acanthopanax low alcohol wine was studied. Corn without Germ and Acanthopanax leaves are main materials, using double enzyme saccharification, low-temperature fermentation technology to produce low-alcohol wine. Saccharification process conditions was optimized by orthogonal experiment. The results showed that: Liquefaction time was 50 minutes, saccharification temperature was 55 □, glucoamylase dosage was 200U / g, pH5.0, saccharification time was 80 minutes, dosage of Acanthopanax leaves was 1.5 g / L. After Low-temperature fermentation, the alcohol concentration in an average was 4.5%. The appearance of wine was slightly yellow, clear and transparent. Because of a unique flavor and bitterness, no odor, and immune function, anti — fatigue, treatment of insomnia and so on, Acanthopanax low health wine has broad market and prospects.