功能性银杏糯米酒的研究

以优质糯米为原料，安琪甜酒曲为糖化发酵剂，经浸米、蒸米、糖化、发酵等工序配制而成的糯米与银杏叶提取液进行调配勾兑，制得一种功能性保健饮料。通过正交试验，结果表明最优的勾兑方案是：银杏叶提取液24％、白砂糖7％、柠檬酸0．1％，最终制得的成品是一种风味独特、可口宜人、营养丰富、酒精较低的保健酒。

Study on functional wine of glutinous rice and ginkgo

Quality glutinous rice was soaked, steamed, saccharified and fermented with angel starter as the reagent to obtain a wine, which was mixed with the extract of ginkgo leaf to give a functional health drink after blending and formulation. The results of orthogonal experiments indicated the optimum blending as follows： 24% extract of ginkgo leaf, 7% sucrose and 0.1% citric acid. The finished product was a palatable low-alcohol health wine with unique flavour and rich nutrients.