| 低度红枣米酒的研制 |
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| 引用本文： | 杜琨,方多.低度红枣米酒的研制[J].中国酿造,2006(3):66-67. |
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| 作者姓名： | 杜琨 方多 |
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| 作者单位： | 1. 武警工程学院军事经济系,陕西,西安,710086
2. 武警海南总队海口市支队,海南,海口,570000 |
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| 摘 要： | 以红枣、大米为原料，通过根霉、酵母的糖化发酵酿制低度红枣米洒进行了研究，结果表明：产品调配最佳配方为：红枣汁4％，柠檬酸0．20％，白砂糖6％，加入0．15％的果胶稳定剂，酿制的产品无分层，无沉淀，稳定性好。产品营养丰富、酒味鲜美。
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| 关 键 词： | 红枣 糖化发酵 米酒 |
| 文章编号： | 0254-5071(2006)03-0066-02 |
| 修稿时间： | 2005年5月26日 |
Research on the red jujube rice wine with low alcohol |
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| DU Kun,FANG Duo.Research on the red jujube rice wine with low alcohol[J].China Brewing,2006(3):66-67. |
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| Authors: | DU Kun FANG Duo |
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| Abstract: | Red jujube rice wine with low alcohol was produced from red jujube and rice as raw materials and saccharified and fermented with Rhizopus spp.and yeast.The result showed that the optimum formula was red jujube juice 4%,citric acid 0.20%,sugar 6%,and pectic stabilizer 0.15%.The product did not have delamination and precipitation.It had good stability and nutritional and good taste. |
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| Keywords: | red jujube saccharification and fermentation rice wine |
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