| 芦荟米酒的研制 |
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| 引用本文： | 许芳.芦荟米酒的研制[J].酿酒,2007,34(4):93-94. |
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| 作者姓名： | 许芳 |
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| 作者单位： | 武汉工业学院生物与制药工程系,湖北,武汉,430023 |
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| 摘 要： | 以芦荟和糯米为主要原料,通过一系列的加工处理,分别制成芦荟汁及甜酒酿.然后运用正交试验确定产品调配的最佳工艺参数,最后研制出一种色香味俱佳的营养保健型芦荟米酒.按照功能性食品的定义,芦荟米酒堪称功能性饮料佳品.
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| 关 键 词： | 米酒 芦荟 加工工艺 调配 饮料 芦荟汁 米酒 Wine Rice 功能性饮料 功能性食品 保健型 营养 色香味 工艺参数 最佳 产品 正交试验 运用 甜酒酿 加工处理 原料 糯米 |
| 文章编号： | 1002-8110（2007）04-0093-02 |
| 收稿时间： | 2007-04-27 |
| 修稿时间： | 2007-04-27 |
Research on Aloe Rice Wine |
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| XU Fang.Research on Aloe Rice Wine[J].Liquor Making,2007,34(4):93-94. |
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| Authors: | XU Fang |
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| Affiliation: | School of Biological Engineering and Pharmacy, Wuhan Polytechnic University,Wuhan 430023,China; |
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| Abstract: | Aloe juice and fermented rice wine were prepared separately with the aloe and sticky rice as the main material through a series of processing technology. Aloe rice wine of good quality having nutrition and health function was developed by the optimum process parameters of product compounding obtained from the orthogonal experiments. |
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| Keywords: | rice wine aloe processing technology compounding beverage |
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