| 浅谈高浓低醇低聚糖黄酒生产的开发 |
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| 引用本文： | 汪建国,汪琦. 浅谈高浓低醇低聚糖黄酒生产的开发[J]. 中国酿造, 2007, 0(2): 49-50 |
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| 作者姓名： | 汪建国 汪琦 |
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| 作者单位： | 1. 浙江嘉兴酿造总公司,浙江,嘉兴,314000
2. 浙江树人大学,浙江,杭州,310015 |
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| 摘 要： | 简叙了低醇黄酒的概念和高浓低醇黄酒的生产配料和工艺,并在此基础上提出了高浓低醇低壳聚糖黄酒对人体的保健作用及开发前景。
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| 关 键 词： | 高浓低醇 低聚糖黄酒 生产工艺 |
| 文章编号： | 2054-0571(2007)02-0049-02 |
| 修稿时间： | 2006-05-23 |
Development of high concentration fermented low-alcohol rice wine with oligosaccharides |
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| WANG Jian-guo,WANG Qi. Development of high concentration fermented low-alcohol rice wine with oligosaccharides[J]. China Brewing, 2007, 0(2): 49-50 |
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| Authors: | WANG Jian-guo WANG Qi |
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| Abstract: | The concept of low-alcohol rice wine and the technology and ingredient of high concentration fermented low-alcohol rice wine were introduced in this paper.Besides,the function and prospect of high concentration fermented low-alcohol rice wine with oligosaccharides were also discussed. |
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| Keywords: | high concentration fermented low-alcohol oligosaccharide rice wine technology |
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