摘要
就绿豆稠酒的生产工艺过程逐一做了探索，选择了适宜的工艺条件，并对影响该产品稳定性、风味、色泽等的关键性技术问题做了深入研究，实验分析测得其主要理化指标为：酒度（２０℃，％ ｖ／ｖ）∶３．５±０．５，糖度（ｇ／１００ｍ ｌ）＜ １０，蛋白质（ｇ／１００ｍ ｌ）＞ １，保质期≥１８０天，该产品既具有稠酒特有的风味，也具有绿豆固有的色泽及清香味，适合四季饮用。
The paper probed into the process conditions of rice wine with mung bean, determined the suitable operating conditions and thoroughly researched on the key problems affecting the stability, flavour, colour etc. The production quality is stable after 180 days.
出处
《陕西科技大学学报（自然科学版）》
1999年第3期73-76,共4页
Journal of Shaanxi University of Science & Technology
关键词
绿豆稠酒
生产工艺
产品质量分析
rice wine with mung bean
manufacturing process
examination of the products
