食品科学 ›› 2004, Vol. 25 ›› Issue (11): 144-146.
• 工艺技术 • 上一篇 下一篇
孙俊良
出版日期:
发布日期:
SUN Jun-Liang
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摘要: 以糯米为原料,经纯种发酵制得糯米酒与银杏叶提取物进行调配勾兑,制成一种功能性保健米酒。通过单因素试验、正交试验找出适宜的勾兑比,最终制得成品是一种风味独特、可口宜人、营养丰富、酒度较低的保健酒。
关键词: 糯米酒, 纯种发酵, 银杏叶
Abstract: Glutinous rice as material was used to produce rice wine by pure culture.Then the rice wine was blended with theextraction of Ginkgo to produce a kind of healthy wine.The suitable proportion of blending were found by simple factor andorthogonal experiment in the test.Finally, the finished product was a kind of low alcohol health wine with particular, palatable,pleasant taste and abundant nutrition.
Key words: glutinous rice, pure culture, Ginkgo leaf
孙俊良. 功能性银杏糯米发酵浊酒的研究[J]. 食品科学, 2004, 25(11): 144-146.
SUN Jun-Liang. Study on the Functional Thick Wine of Glutinous Rice and Ginkgo[J]. FOOD SCIENCE, 2004, 25(11): 144-146.
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