摘要
以糯米为原料,经纯种发酵制得糯米酒与银杏叶提取物进行调配勾兑,制成一种功能性保健米酒。通过单因素试验、正交试验找出适宜的勾兑比,最终制得成品是一种风味独特、可口宜人、营养丰富、酒度较低的保健酒。
Glutinous rice as material was used to produce rice wine by pure culture.Then the rice wine was blended with theextraction of Ginkgo to produce a kind of healthy wine.The suitable proportion of blending were found by simple factor andorthogonal experiment in the test.Finally, the finished product was a kind of low alcohol health wine with particular, palatable,pleasant taste and abundant nutrition.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期144-146,共3页
Food Science
