| 火棘黄酒的研制 |
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| 引用本文： | 王宪伟,杜琨.火棘黄酒的研制[J].酿酒,2006,33(4):82-83. |
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| 作者姓名： | 王宪伟 杜琨 |
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| 作者单位： | 武警工程学院军事经济系,陕西,西安,710086 |
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| 摘 要： | 简述了火棘的特征和营养成分;火棘黄酒的生产工艺流程,操作要点,采用优选法确定了最佳配比组成,开发出低度、营养全面、功效独特的火棘黄酒。
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| 关 键 词： | 黄酒 火棘 低度淡醇 |
| 文章编号： | 1002-8110（2006）04-0082-02 |
| 收稿时间： | 2006-02-23 |
| 修稿时间： | 2006年2月23日 |
Development of pyracantha healthy rice wine |
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| WANG Xian-wei,DU Kun.Development of pyracantha healthy rice wine[J].Liquor Making,2006,33(4):82-83. |
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| Authors: | WANG Xian-wei DU Kun |
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| Abstract: | The nutritional components and healthy function of pyracantha were summarized in this paper.The production process and manufacturing point of pyracantha healthy wine also introduced.The product was low and light in alcohol with complete nutrition,unique function,and a new healthy function. |
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| Keywords: | rice wine pyracantha low alcohol |
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