| 保健型小米甜酒酿的研制 |
| |
| 作者姓名： | 王亚杰 栾庆 王团结 陈婧 刘奕泽 |
| |
| 作者单位： | 周口市食品监督所,河南 周口,466000;周口师范学院,河南 周口,466000;周口市第一高级中学,河南 周口,466000 |
| |
| 摘 要： | 用小米与糯米为原料进行甜酒酿的发酵。通过单因素实验和正交实验确定小米甜酒酿的最佳配方为:小米与糯米原料配比为1∶4,酒曲添加量为0.8%,发酵时间为3天。在此条件下发酵得到的甜酒酿口感细腻、质地均匀、风味最好。
|
| 关 键 词： | 小米 保健型 甜酒酿 正交试验 |
Development of Health Type Millet Sweet Wine |
| |
| Authors: | Wang Yajie Luan Qing Wang Tuanjie Chen Jing Liu Yize |
| |
| Institution: | (Zhoukou Food Supervision Institute,Zhoukou 466000,China;Zhoukou Normal University,Zhoukou 466000,China;Zhoukou No. 1 High School,Zhoukou 466000,China) |
| |
| Abstract: | Glutinous rice as the main raw material, sweet wine was fermented by millet and glutinous rice. According to the single factor experiment and orthogonal test, the optimal formulation of the millet sweet wine was obtained, which was as following: millet and glutinous rice raw material ratio of 1 ∶ 4, the wine yeast dosage of 0.8%, three days of fermentation time. In this fermentation conditions, the sweet fermented glutinous corn have best flavor. |
| |
| Keywords: | Millet Type of health care Wine yeast Orthogonal test |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
