摘要
以核桃、糯米为主要原料,研制新型营养型核桃米酒。通过单因素实验和正交实验确定最优工艺条件:核桃萃取液20%,甜酒曲加量0.5%,加水量1∶2.0 g/m L,发酵时间84 h,所得的核桃米酒口味细腻,澄清透明,风味独特,是老少皆宜的保健饮品。
A new-type nutritious walnut rice wine had been developed successfully with walnut and glutinous rice as main raw materi- als. The optimum technical conditions were determined by single factor experiments and orthogonal experiments as follows： 20 % walnut extract, addition level of Jiuniang yeast of 0.5 %, water addition ratio as 1 ： 2.0 g/mL, and 84 h fermentation time. The pro- duced walnut rice wine, as the healthcare beverage for all ages, was clear and transparent with fine taste and special flavor.
出处
《酿酒科技》
2017年第9期84-86,90,共4页
Liquor-Making Science & Technology
关键词
核桃
米酒
发酵
walnut
rice wine
fermentation
