食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
16期
77-79
,共3页
山楂干%果酒%食用酒精%工艺
山楂榦%果酒%食用酒精%工藝
산사간%과주%식용주정%공예
dried hawthorn%ruit wine%edible alcohol%technology
研究了以山楂干为主要原料经食用酒精浸泡研制而成的山楂干果酒的工艺过程和产品的技术指标以及技术问题。结果表明，成品酒呈鲜艳的宝石红色，酒体丰满纯正，酒精度为18%，糖度为13%。
研究瞭以山楂榦為主要原料經食用酒精浸泡研製而成的山楂榦果酒的工藝過程和產品的技術指標以及技術問題。結果錶明，成品酒呈鮮豔的寶石紅色，酒體豐滿純正，酒精度為18%，糖度為13%。
연구료이산사간위주요원료경식용주정침포연제이성적산사간과주적공예과정화산품적기술지표이급기술문제。결과표명，성품주정선염적보석홍색，주체봉만순정，주정도위18%，당도위13%。
The processing technology about dried hawthorn wine by edible alcohol and standard of the produce and problem in technology were studied. The results show that the hawthorn wine appeared ruby red and full-bodied,and it's alcoholic strength and sugar content were 18%,13%.
