摘要
简叙了低醇黄酒的概念和高浓低醇黄酒的生产配料和工艺,并在此基础上提出了高浓低醇低壳聚糖黄酒对人体的保健作用及开发前景。
The concept of low-alcohol rice wine and the technology and ingredient of high concentration fermented low-alcohol rice wine were introduced in this paper. Besides, the function and prospect of high concentration fermented low-alcohol rice wine with oligosaccharides were also discussed.
出处
《中国酿造》
CAS
北大核心
2007年第2期49-50,共2页
China Brewing
关键词
高浓低醇
低聚糖黄酒
生产工艺
high concentration fermented low-alcohol
oligosaccharide rice wine
technology
