Position: Home > Articles > Studies on Producing Xinjiang Red Deer Antler Blood Alcoho
Journal of Shihezi University(Natural Science)
2005,23
(1)
120-122
新疆马鹿茸血酒加工工艺的研究
作 者：
李丽燕;吴越;王新兵;张梅;周祖钊
单 位：
石河子大学药物研究中心
关键词：
马鹿茸血;白酒;胃蛋白酶;枸杞;红花
摘 要：
对采集的马鹿茸血用现代生物化学酶水解和酸法水解的方法 ,使鹿血中蛋白发生降解 ,得到的酶解液再与白酒、中药配制成药酒产品 ,经检测 ,结果表明 ,其氨基酸、微量元素和维生素C及SOD酶类均成倍提高 ,产品稳定性好 ,解决了鹿血酒长期存在的酒血分层、色泽暗淡、易沉淀、易变质等问题 ,提高了产品的品质 ,并对工艺中的关键环节进行了较深入的探讨
译 名：
Studies on Producing Xinjiang Red Deer Antler Blood Alcoho
作 者：
LI Li-yan, WU Yue, WANG Xin-bing, ZHANG Mei, ZHOU Zu-zhao(Drug Research Center of Shihezi University,Shihezi,Xinjiang 832002,China)
关键词：
antler blood of red deer; alcohol; pepsin; medlar; safflower
摘 要：
We used current biochemistry method to degrade serum albumen and haemoglobin of collected antler blood of red deer,then inspected the solution of enzyme degradation in alcohol or the admixture herbal medicines.The result indicates that the contents in the antler blood of red deer,including amino acid,microelement,vitamin C and SOD,all increase several times.The stability of the products gets well and settles the problems that exist over a long time,such as indissolve of blood and alcohol,products' colour dinginess,depositing and transformation easier,so the quality of the product is elevated.We also discussed the key-factors of the technics thoroughly.
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