摘要
以新疆库尔勒香梨和糯米为原料研制香梨糯米酒,确定了最佳工艺参数为:香梨汁添加量20 m L/100 g,酵母的添加量为0.08%,发酵温度28℃,主发酵时间6 d。
Xinjiang Korla pear and glutinous rice as the main materials, Xinjiang Korla pear glutinous rice wine was prepared. The optimum technological conditions as follows the addition of pear juice was 20 mL/100 g, the amount of yeast was 0.08%, fermentation temperature 28℃, the main fermentation time 6 d.
出处
《食品科技》
CAS
北大核心
2015年第3期74-77,共4页
Food Science and Technology
关键词
新疆库尔勒香梨
糯米酒
发酵
Xinjiang Korla pear
glutinous rice wine
fermentation
