纪名明，姚海龙，申峰峰，李兰^*

（河南科技学院生命科技学院，河南新乡453003）

摘要：以种植中产生的残次胡萝卜为主要原料，经过酶解，蒸馏等工艺得到蒸馏酒酒基，同时以胡萝卜蒸馏酒对山楂进行浸提、澄清等过程，得到胡萝卜山楂露酒饮料，并对胡萝卜山楂露酒的浸提条件进行了研究。实验对酒精度、浸提时间、山楂用量分别进行了单因素实验，通过单因素实验选取各因素合适的水平进行正交试验，并对正交试验结果进行了极差、方差分析。结果表明，胡萝卜露酒最佳浸提条件为酒精度25%，山楂用量12%，浸提时间9d。

关键词：残次胡萝卜；浸提条件；正交实验；胡萝卜露酒。

Study on the Technology of Carrot Hawthorn Liqueur

JI Ming-ming，YAO Hai-long，SHENG Feng-feng，LI Lan^*

（College of life science and technology Henan Institute of Science and Technology，Xinxiang 453003，China)

Abstract: The main raw material is the defective carrots during the production .Then we get distilling liquar base afterdigestion，fermentation and distillation. At the same time，using carrot distilled liquor to extract hawthorn， withsettling extractive，we get carrot hawthorn wine beverage. And we study the conditions of extraction，which includeextraction time，alcoholic strength，the amount of hawthorn and make single factor experiments respectively. To selectthe appropriate factor levels，we carry out\ orthogonal experiment and analyze the result by range and variance. Itshows that the best extraction condition for carrot wine shows as follows: 25% alcohol，12% hawthorn dosage，9 daysextraction time.

Key words: defective carrot；extraction condition；orthogonal experiment；carrot wine

（2015年第18卷第3期）