保健型红枣米酒发酵工艺研究初探 |
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引用本文: | 孙科.保健型红枣米酒发酵工艺研究初探[J].发酵科技通讯,2014(3):34-36. |
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作者姓名: | 孙科 |
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作者单位: | 徐州生物工程职业技术学院生物工程系; |
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摘 要: | 以红枣和糯米为原料研究保健型红枣米酒的发酵工艺,结果认为当红枣原汁添加量为15%,红枣原汁的添加方式为拌曲时添加,主发酵温度为27℃时最佳.发酵得到的红枣米酒既具有红枣特有的香气,又具有米酒绵软醇厚的口感,同时具有很强的保健功能.
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关 键 词: | 红枣 糯米 保健型 米酒 发酵工艺 |
Primary study on fermentation technology of healthy jujube rice wine |
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Authors: | SUN Ke |
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Affiliation: | SUN Ke (Xuzhou engineering vocational and technical College, Department of Bioengineering, Xuzhou Jiangsu 221006, China) |
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Abstract: | Jujube and sticky rice are used as raw materials to study the fermentation technology of healthy jujube rice wine, the conclusion shows that the best fermentation conditions are: the addition of jujube juice is 15%, and add the jujube juice when mix the distiller's yeast, the primary fermentation temperature is 27 ℃. The jujube rice wine produced by fermentation has a date-specific odor, but also has a mellow taste of rice wine, and has a strong health care function. |
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Keywords: | jujube sticky rice health rice wine the fermentation process |
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