枸杞復(fù)合酒釀造工藝的研究進展

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Research Progress on the Brewing Technology of Wolfberry Compound Wine

HAN Jiangxue'， LYU Xinyue2*，KANG Mingli2 （1.Hebei Province Pharmaceutical Professional Inspector Corps （Southern Region），Shijiazhuang O5ool1，China; 2.School ofFood and Biology， Hebei University of Science and Technology， Shijiazhuang O5oo18， China）

Abstract： Wolfberry compound wine is a healthy beverage developed by combining traditional Chinese medicine theory with modern nutrition.Itnot only retains the nutritionalcomponents of wolfberry berries，but also incorporates beneficial ingredients from other raw materials，making its efcacy more comprehensive.This article provides a review of the current research status and brewing processof wolfberry berry composite wine，and analyzes the problems and future development directions in the development of wolfberry composite wine. It provides a reference for the processing direction of wolfberry composite wine and lays the foundation for its popularization in the market.

Keywords： wolfberry compound wine; saccharification; ferment; brewing

枸杞是一種藥食同源的茄科枸杞屬植物[1-2]。（剩余12588字）