首页 关于我们 杂志征订 网上投稿 文章搜索 资料下载 广告联系 English 版权声明
刊物期号: 201709

核桃米酒的酿造工艺研究(84)

作者: 倪 斌,俞剑燊,胡 健,文 方,徐建芬,方逸群

地址:上海金枫酒业股份有限公司,上海 邮编:200063
摘要 以核桃、糯米为主要原料,研制新型营养型核桃米酒。通过单因素实验和正交实验确定最优工艺条件:核桃萃取液20 %,甜酒曲加量0.5 %,加水量1∶2.0 g/mL,发酵时间84 h,所得的核桃米酒口味细腻,澄清透明,风味独特,是老少皆宜的保健饮品。
关键词 核桃; 米酒; 发酵
中图分类号: TS262.4;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)09-0084-03

英文标题: Production of Walnut Rice Wine

英文作者: NI Bin, YU Jianshen, HU Jian, WEN Fang, XU Jianfen and FANG Yiqun

英文地址: Shanghai Jinfeng Winery Co. Ltd., Shanghai 200063, China

英文摘要 A new-type nutritious walnut rice wine had been developed successfully with walnut and glutinous rice as main raw materials. The optimum technical conditions were determined by single factor experiments and orthogonal experiments as follows: 20 % walnut extract, addition level of Jiuniang yeast of 0.5 %, water addition ratio as 1∶2.0 g/mL, and 84 h fermentation time. The produced walnut rice wine, as the healthcare beverage for all ages, was clear and transparent with fine taste and special flavor.
英文关键词 walnut; rice wine; fermentation
      

http://weibo.com/gznjkj

微信号:gznjkj


酿酒科技版权声明:
①凡本站未注明来源的作品均为本站原创,版权属于酿酒科技杂志社,其他媒体转载须注明来源为“酿酒科技”。
②凡本站注明“来源:XXX”的作品,均转载自其它媒体,转载目的在于传递更多信息,并不代表本站赞同其观点和对其真实性负责。我们力所能及地注明初始来源和原作者,如果您觉得侵犯了您的权益,请通知我们,我们会立即改正。
版权事宜或内容合作请联系:njkj2014@163.com


版权所有 酿酒科技杂志社 2001-2016
电子邮件:NJKJ@263.net,lmst@public.gz.cn,njkj@chinajournal.net.cn