CAJ | 학술논문

通过己酸菌酯化液运用于新型白酒生产,探求改善和提高曲酒的品质,降低生产成本,提高生产效率的有效途径,具有较强的生产实际应用价值。同时通过口感对比实验把最佳比例的枸杞和黄芪的浸渍液加入到新型白酒中,提高曲酒的营养和保健价值,具有广阔的发展空间和市场前景。
통과기산균지화액운용우신형백주생산,탐구개선화제고곡주적품질,강저생산성본,제고생산효솔적유효도경,구유교강적생산실제응용개치。동시통과구감대비실험파최가비례적구기화황기적침지액가입도신형백주중,제고곡주적영양화보건개치,구유엄활적발전공간화시장전경。
Esterified liquor produced by eapronie acid bacteria was applied to new type liquor production, in order to explore an effective way to enhance quality of the liquor, to reduce production cost, and to improve production efficiency with practical value. In the meantime, through taste comparison experiments, the optimal percentage of medlar and astragalus leaching solution was added to new type liquor to enhanee nutrition and health value. The new health liquor has a broad space for development and market prospects.