| 低度枸杞米酒的研制 |
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| 引用本文： | 冯霖,刘芳竹. 低度枸杞米酒的研制[J]. 食品工业科技, 2005, 26(3): 143-144 |
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| 作者姓名： | 冯霖 刘芳竹 |
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| 作者单位： | 甘肃省轻工业科学研究所,兰州,730000 |
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| 摘 要： | 枸杞是一种药食两用的原料,具有很高的营养价值和药用作用,以枸杞、大米为原料,通过根霉、酵母的糖化发酵,制成一种营养丰富、酒味鲜美的具有保健作用的低度枸杞米酒。
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| 关 键 词： | 枸杞 糖化发酵 米酒 |
| 文章编号： | 1002-0306(2005)03-0143-02 |
| 修稿时间： | 2004-09-23 |
Development of a medlar rice wine with low alcohol concentration |
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| Feng Lin et al. Development of a medlar rice wine with low alcohol concentration[J]. Science and Technology of Food Industry, 2005, 26(3): 143-144 |
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| Authors: | Feng Lin et al |
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| Affiliation: | Feng Lin et al |
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| Abstract: | The medlar is a kind of material for both drug and food, which has both the value of nutrition and the efficacy of medicine. Using medlar and rice as the raw materials, we can make low-degree medlar rice wine with abundant nutritions, delicious flavour and the function of health care through starch -conversion fermentation by Rhizopus sp. and yeasts. |
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| Keywords: | medlar starch-conversion fermentation rice-wine |
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