CAJ | 학술논문

利用银杏叶代替部分稻壳，采用传统方法酿造银杏叶原酒，应用现代蒸馏技术生产纯净酒，将原酒与纯净酒勾兑制得银杏叶风味酒。通过计算出酒率、品评及理化指标测定来确定最佳生产工艺。研究表明，银杏叶添加量为粮食总量的4％且原酒添加量为5％时，所生产的银杏叶风味酒质量最佳。
이용은행협대체부분도각，채용전통방법양조은행협원주，응용현대증류기술생산순정주，장원주여순정주구태제득은행협풍미주。통과계산출주솔、품평급이화지표측정래학정최가생산공예。연구표명，은행협첨가량위양식총량적4％차원주첨가량위5％시，소생산적은행협풍미주질량최가。
Replacing part of the rice husk ,using the traditional method to brew original ginkgo leaf liquor and applying the modern distillation technology to make purified liquor ,the ginkgo leaf flavored liquor was produced by mixing the original liquor and purified liquor .By calculating the rate of liquor , tasting and determining the physical and chemical indicators ,the optimal production technology was determined .The research showed that adding Ginkgo leaf content of 4% of the total grain and 5% of original liquor,the quality of the Ginkgo leaf flavored liquor was proved to be the best in this case .