金樱子甜酒酿造的研究

Research on Operation of the Sweet Wine of Rose laevigata Michx

以糯米和金樱子为原料,分别加工成甜酒酿和金樱子汁,然后将这两种半成品按一定比例混合进行发酵产生金婴子滋补甜酒。试验研究了不同取汁品质及发酵的影响,并采用正交试验法确定了混合醪液比、混合发酵温度、发酵时间等工艺条件,对金樱子甜酒进行了营养成分的分析。

Glutionous rice and Rose laevigata Michx as raw materials could be made into sweet fermented glutinous rice wine and Rose laevigata Michx fruit juice respectively after separate operations. Then the nourishing wine could be produced after the tow semi - manufactured goods have been mixed in certain proportion and fermented. It studied the effect on the quality of Rose laevigata Michx fruit juice to be fermented in different proportion. The proportion of the fermented liquor, fermented temperature and fermented time were determined through orthogonal experiments, and the nutrients in the nourishing wine.