| "碧绿"系列酒的开发研究 |
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| 引用本文： | 王准生. "碧绿"系列酒的开发研究[J]. 酿酒, 2005, 32(1): 83-84 |
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| 作者姓名： | 王准生 |
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| 作者单位： | 贵州省贵州大学食品科学系,贵阳,550025 |
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| 摘 要： | “碧绿”系列酒以苦荞麦为主要原料 ,以黄酒酿造工艺为技术基础 ,集黄酒营养价值与苦荞麦保健功能于一身 ,具有很强的营养保健价值 ,并呈现悦目的淡绿色 ,很受消费都青睐
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| 关 键 词： | 碧绿酒 苦荞麦 营养 保健 |
| 文章编号： | 1002-8110(2005)01-0083-02 |
| 修稿时间： | 2004-09-11 |
Development of "Green wine" And its Serialization |
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| WANG Zhun-sheng. Development of "Green wine" And its Serialization[J]. Liquor Making, 2005, 32(1): 83-84 |
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| Authors: | WANG Zhun-sheng |
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| Abstract: | Green wine and its serialization were used Tatary buck wheat as main material and based on the techniques of fellow wine producing, which combined the nutrition of yellow wine with healthy function of Tatary buck wheat. They are very popular with their rich nutrients and healthy value as well as their pleasurable light green. |
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| Keywords: | Green wine Tatary buck wheat nutrition healthy |
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