摘要
在借鉴传统喂饭黄酒工艺的基础上,采用3种原粮(白粳、精糯、血糯)、混药、生熟麦曲、复合酶进行酿造,通过陶缸主酵,陶坛后酵。并在压榨分离的清酒中将清.陶承熹《惠直堂经验名方》养生酒的中药配方加减衍化,应用到酒体风味设计中,在保证黄酒主体风味的前提下,根据市场的需求,添加适宜食药两用名贵中药提取液、精制蜂蜜,平衡、缓冲、调和酒质。使养生花功能营养黄酒风味更加幽雅,清醇,和谐,鲜爽。
The origin, source and design of Yangshenghua functional and nutritious rice wine were reviewed. With help of traditional rice wine production technique, three original raw materials （baigeng, jingnuo, xuenuo） were mixed with koji and complex enzymes, and carried on first fermentation in pithos followed by second fermentation in altar. According to previous record, Chinese medicine were adjusted in order to not influence the main flavour of rice wine. In addition, to fulfill market needs, two rare medicinal herbs extracts were added and balanced with honey. The final formulation office wine showed better quality with fresh and cool feeling.
出处
《中国酿造》
CAS
北大核心
2010年第6期144-147,共4页
China Brewing
