摘要
以苦荞麦、糯米为原料,采用Q303与地方米酒曲为发酵剂生产苦荞糯米保健酒。发酵3～4d后,压榨取汁,然后添加琼脂,调整酒度、糖度、酸度,即得苦荞糯米保健酒。
Bitter buckwheat and glutinous rice were used as raw materials to prod uce bitter buckwheat & glutinous rice health wine with Q303 and local rice wine starter as ferment agents and the main production procedures were as follows: 3 ～4 d fermentation, then juice extract by squeezing, then addition of agar to re gulate alcohol content, sugar content and acid content. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第2期65-66,共2页
Liquor-Making Science & Technology
关键词
苦荞麦
糯米
保健酒
发酵
bitter buckwheat
glutinous rice
health wine
fermentation
