| 功能性银杏糯米发酵浊酒的研究 |
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| 引用本文： | 孙俊良.功能性银杏糯米发酵浊酒的研究[J].食品科学,2004,25(11):144-146. |
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| 作者姓名： | 孙俊良 |
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| 作者单位： | 河南科技学院食品学院,河南,新乡,453003 |
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| 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。
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| 关 键 词： | 糯米酒 勾兑 功能性 发酵 酒度 风味 保健酒 性保健 银杏叶提取物 适宜 |
| 文章编号： | 1002-6630(2004)11-0144-03 |
Study on the Functional Thick Wine of Glutinous Rice and Ginkgo |
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| SUN Jun-liang.Study on the Functional Thick Wine of Glutinous Rice and Ginkgo[J].Food Science,2004,25(11):144-146. |
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| Authors: | SUN Jun-liang |
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| Abstract: | 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. |
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| Keywords: | glutinous rice pure culture Ginkgo leaf |
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