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目的：探讨枸杞米酒的酿造工艺。方法：通过单因素以及正交实验对酿酒工艺中的成分组成进行分析，得出最优的生产条件。结果：枸杞米酒的最佳生产工艺条件为酒曲量 1.0%，枸杞量 15%，加水量 1:2.0g/mL。结论：此研究工艺可对研究枸杞功能保健酒的实际加工生产提供一定的理论支持，具有一定的参考价值。“,”Objective: To explore the brewing technology of Chinese wolfberry rice wine. Method: Analyze the compositionof the ingredients in the winemaking process through single factor and orthogonal experiments, and obtain the optimal production conditions. Results: The optimal production process conditions of wolfberry rice wine were 1.0% koji, 15% of wolfberry, and 1:2.0g/mL of water. Conclusion: This research technology can provide a certain theoretical support for the research on the actual processing and production of Chinese wolfberry functional health wine, and give a certain reference.