摘要
为了开发黄酒新品种,采用粳米和糯米为酿酒主料,以7种天然草本植物黄芪、当归、白芍、川芎、红枣、枸杞和芦荟等配伍,使用三曲二酶为复合糖化发酵剂,共同参于黄酒的糖化发酵,并在压榨分离的原酒基中添加适宜的蜂蜜液、芦荟汁和天然珍珠浓缩液等营养功能改良剂,通过运用酒体设计、组合勾调、冷处理、分级过滤和瞬时杀菌等先进技术手段,研究开发了一种集清醇、低度、营养、美容和保健等功能于一体的复合曲黄酒。产品具有清雅醇香、口味柔和协调兼有轻微的植物芳香及爽适微涩甘润等特点。
In order to develop the new type of yellow rice wine,glutinous rice,japonica rice are taken as the raw materials,seven kinds of natural herbaceous plants,including Radix Astragali,Angelica sinensis,Radix Paeonia alba,Ligusticum chuanxiong,red date,aloe,are added as ingredients for the fermentation of new yellow rice wine.3-koji-and-2-enzyme is used as compound sacchariferous starter for this sacchariferous fermentation.Certain amounts of honey,aloe juice,and natural pearl concentrated solution are added into the base liquor as functional amendment,through many advanced technologies including liquor body design,mixed compounding,cold treatment,graded filtration and instant sterilization,a new type of compound yellow rice wine is developed.With the characteristics of clear,low-liquored,nutritional and beauty-care,the final product has a slight plant flavor and tastes soft,clear,lightly puckery and sweet.
出处
《江苏调味副食品》
2010年第1期27-29,共3页
Jiangsu Condiment and Subsidiary Food
关键词
双粮酿造
植物料配伍
复曲发酵
功能黄酒
double-rice brewage
plants ingredients
compound fermentation
functional yellow rice wine
