农产品加工·学刊(下)
農產品加工·學刊(下)
농산품가공·학간(하)
Academic Periodical of Farm Products Processing
2014年
3期
26-27
,共2页
小米%枸杞%酿造工艺
小米%枸杞%釀造工藝
소미%구기%양조공예
millet%wolfberry%brewing technology
以小米为原料,添加一定比例的枸杞汁和蜂蜜,酿造出风味独特的小米枸杞酒。对蜂蜜、酒曲接种量和枸杞汁通过正交试验将其进行优化,结果表明最佳组合为蜂蜜添加量10%,酒曲接种量1.0%,枸杞汁添加量15%。
以小米為原料,添加一定比例的枸杞汁和蜂蜜,釀造齣風味獨特的小米枸杞酒。對蜂蜜、酒麯接種量和枸杞汁通過正交試驗將其進行優化,結果錶明最佳組閤為蜂蜜添加量10%,酒麯接種量1.0%,枸杞汁添加量15%。
이소미위원료,첨가일정비례적구기즙화봉밀,양조출풍미독특적소미구기주。대봉밀、주곡접충량화구기즙통과정교시험장기진행우화,결과표명최가조합위봉밀첨가량10%,주곡접충량1.0%,구기즙첨가량15%。
In this paper, millet as the raw material, adding a certain percentage of wolfberry extract and honey, brewing a unique flavor of millet wolfberry wine, right honey, wine yeast inoculum and wolfberry juice three orthogonal experiment will be optimized. The results show that 10%of the best combination of honey, 1.0%wine yeas and 15%wolfberry juice.