| 枸杞黄酒复合饮品的生产工艺研究 |
| |
| 引用本文： | 朱江. 枸杞黄酒复合饮品的生产工艺研究[J]. 中国酿造, 2004, 0(11): 29-30 |
| |
| 作者姓名： | 朱江 |
| |
| 作者单位： | 江西省食品工业研究所,江西,南昌,330029 |
| |
| 摘 要： | 以黄酒为主要原料,添加枸杞汁制成枸杞黄酒复合饮品。探讨了加工工艺,并采用正交实验设计,确定枸杞黄酒复合饮品的最佳配方为:黄酒清液28%,枸杞10%,白砂糖8%,阿斯巴甜0.03%,柠檬酸为0.12%,pH4.2~4.5。
|
| 关 键 词： | 黄酒 枸杞 饮料 工艺参数 |
| 文章编号： | 0254-5071(2004)11-0029-02 |
| 修稿时间： | 2004-01-12 |
Study on the production process of medlar and rice wine beverage |
| |
| ZHU Jiang. Study on the production process of medlar and rice wine beverage[J]. China Brewing, 2004, 0(11): 29-30 |
| |
| Authors: | ZHU Jiang |
| |
| Abstract: | Medlar and rice wine beverage were produced through adding medlar fruit to the yellow wine, the main raw material. The production process was discussed in this paper. Through orthogonal test design, the optimal recipe for the beverage was determined: rice wine broth 28%, medlar 10%, aspartame 0.03%, citric acid 0.12%, pH 4.2~4.5. |
| |
| Keywords: | rice wine medlar beverage process parameter |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
