摘要
以市售优质大米作为原料,采用双菌复合糖化剂生产制得的大米清酒与鼠曲草提取液进行调配勾兑,通过正交试验找出适宜的勾兑比,制成一种功能性清酒。最佳勾兑方案为:黄酮类物质浓度为0.263 mg/mL的鼠曲草提取液,酒精度为15%Vol,糖度为10%。最终制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。
Rice was used as material to produce Sake by using two microbe composite saccharifying agents. Then the Sake was blended with the extraction of Chapha liumaffine D. Don to produce a functional wine. The suitable proportion of the blending components were found by orthogonal experiment in the test. The best processing parameter of the blending testing were as follow： the concentrations of flavonoid in extraction fluid of Chapha liumaff ine D. Don：Rat 0.263 mg/mL, the degree of alcohol 15 %Vol,and the sugar content 10%.Finally, the finished product was a kind of low alcohol health wine with particular, palatable, pleasant taste and abundant nutrition.
出处
《酿酒科技》
北大核心
2006年第11期83-85,共3页
Liquor-Making Science & Technology
基金
四川省教育厅自然科学重点科研项目2003A136
关键词
清酒
鼠曲草
复合糖化剂
调配
Sake
Chapha liumaffine D. Don
composite saccharifying agent
blending
