摘要
以当地优质的燕麦为主要原料,添加中药材黄芪,采用生料酿酒工艺开发燕麦黄芪酒:酒曲添加量为每千克燕麦酒添加8 g,黄芪添加量为每公斤燕麦添加50 g,燕麦和水的质量比为2∶5,发酵时间为24 d,发酵温度为27.5℃;通过过滤、蒸馏、催陈酿造的燕麦黄芪酒色泽清亮透明、香味清雅、口感清爽且醇正,具有燕麦的香味。
The oat Astragalus wine was developed by using local high-quality oats as the main raw material,adding traditional Chinese medicinal materials Astragalus membranaceus,and using modern new technology raw material brewing technology.The amount of koji is 8 g per kilogram of grain,the ratio of oat,water and koji is 100∶500∶1,the fermentation time is 24 days,and the fermentation temperature is 27.5℃;the color of oat Astragalus wine made by filtering,distillation and aging is clear.The fragrance is elegant,the taste is refreshing and mellow,with the flavor of oats.
作者
刘全亮
马菁菁
冯梅
李鹏程
罗有中
LIU Quan-liang;MA Jing-jing;FENG Mei;LI Peng-cheng;LUO You-zhong(Dingxi Academy of Agricultural Sciences,Dingxi Gansu 743000,China)
出处
《食品与发酵科技》
CAS
2020年第3期31-34,共4页
Food and Fermentation Science & Technology
基金
甘肃省定西市农业科学研究院青年科研基金(2019YQ06)。
关键词
燕麦
黄芪
发酵
酒
oat
Astragalus membranaceus
fermentation
liqueur
