CAJ | 학술논문

当前市场上的料酒产品普遍添加了食用酒精，而且几乎没有香辛料的香味。所以为了开发一款不添加酒精且香味显著的葱姜料酒，同时降低生产成本，优化工艺，实验先通过单因素试验对葱姜比例、浸提温度、浸提时间等分别进行研究，确定了葱姜汁液的制作工艺，然后对葱姜汁液、基酒、鲜味剂进行正交试验，确定了料酒的勾兑配方，最终将配方确定如下：1 kg 葱姜汁液、5 kg 的3年陈加饭酒、2．4 g 鲜味剂、1．2％食用盐。
당전시장상적료주산품보편첨가료식용주정，이차궤호몰유향신료적향미。소이위료개발일관불첨가주정차향미현저적총강료주，동시강저생산성본，우화공예，실험선통과단인소시험대총강비례、침제온도、침제시간등분별진행연구，학정료총강즙액적제작공예，연후대총강즙액、기주、선미제진행정교시험，학정료료주적구태배방，최종장배방학정여하：1 kg 총강즙액、5 kg 적3년진가반주、2．4 g 선미제、1．2％식용염。
Most of the cooking wine products on market at present add edible alcohol,and almost without the aroma of spices.In order to develop a kind of cooking wine of chive and ginger without alcohol addition and with significant aroma,low production cost and optimized technology,the ratio of chive and ginger,extraction temperature and time are researched by the single factor test and the production process of chive and ginger juice is determined.Then the prescription of cooking wine is determined by the orthogonal test for chive and ginger juice,base liquor and flavor enhancer,that is 1 kg of chive and ginger juice,5 kg of base liquor,2.4 g of flavor enhancer and 1.2% of edible salt.