"碧绿"系列酒的开发研究

“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酿制而成。成品呈现悦目的淡绿色,富含蛋白质、氨基酸、矿物质及有特殊生物活性成分的生物类黄酮,作为发酵酒符合国家酒类产品“优质、低度、低粮耗、卫生营养”的发展方向。该文对“碧绿”系列酒的生产工艺流程、关键控制点、成品质量标准进行了详细说明。

Development and research of series of "Green" wine

Green" wine using Tatary buck wheat as main material was produced based on the technology of rice wine production. The end-product took on pleasing light green color and was rich in proteins, amino acid, minerals and bioflavonoid containing biological active substances. As a fermented wine, the "green" wine accorded with the developing trend of "high quality, low alcohol content, low grain cost, hygiene and nutrition". This paper summarized the production processing, key controlling point and product quality standard in detail.