| 柠檬酒的研制与鸡尾酒的创作 |
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| 引用本文： | 韦玉芳,梁敏,费寅.柠檬酒的研制与鸡尾酒的创作[J].南宁职业技术学院学报,2010,15(2):89-92. |
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| 作者姓名： | 韦玉芳 梁敏 费寅 |
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| 作者单位： | 1. 南宁职业技术学院旅游学院,广西,南宁,530008
2. 无锡商业职业技术学院旅游管理系,江苏,无锡,214000 |
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| 摘 要： | 柠檬酒是以柠檬、冰糖、高度酒液为主要原料,采用发酵法和高度酒液萃取法制成。通过正交试验得出最好发酵温度为20～22℃,各种发酵材料最佳配比为:柠檬100kg、冰糖70kg,高度酒液90kg。以柠檬酒为主要材料创作的天然、低度鸡尾酒,具有口味卓绝、营养丰富、保健功能强等特点,是一种符合现代潮流及人们健康理念的保健饮品。
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| 关 键 词： | 柠檬酒 研制 鸡尾酒 创作 |
Studies on Development of Lemon Wine and Creation of Cocktail |
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| WEI Yu-fang,LIANG Min,FEI Yin.Studies on Development of Lemon Wine and Creation of Cocktail[J].Journal of Nanning Polytechnic,2010,15(2):89-92. |
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| Authors: | WEI Yu-fang LIANG Min FEI Yin |
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| Institution: | 1.School of Tourism/a>;Nanning College for Vocational Technology/a>;Nanning 530008/a>;Guangxi/a>;China/a>;2.Department of Tourism Management/a>;Wuxi Vocational College of Commerce/a>;Wuxi 214000/a>;Jiangsu/a>;China |
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| Abstract: | With lemon,crystal sugar and fiery liquor as the principal ingredients,fermentation technology and fiery liquor extraction method are used to develop lemon wine.The orthogonal test shows that the optimum fermentation temperature is 30 ℃.The optimum proportion of fermented ingredients is as follows: 100kg of lemon,90kg of crystal sugar,90 kg of fiery liquor.Then,the newly developed lemon wine is used as principal ingredient to produce the new brand product: natural light fine cocktail,a healthy drink with exceptional taste,high nourishment and health care function. |
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| Keywords: | lemon wine develop cocktail creation |
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