新型鹿血酒生产工艺条件的优化

The Producing Techniques Optimalization of the New Deer-Blood Vino

新型鹿血酒虽然很大程度地改进了传统的生产工艺,提高了鹿血酒的营养价值,但在生产中还有很多工艺条件不成熟,本研究针对该产品工艺上的不足之处进行了深入的研究,使得改进工艺条件后生产的产品中有效成分和营养成分有了一个很大的提高,这就更进一步提高了产品的营养价值和科技含量。

The producing techniques of new deer-blood vino has been greatly improved by contrast with the traditional producing techniques.These new techniques raised the nutrition value of this kind of vino.There are, however, still much to be improved on most of the producing techniques.This research aims at an in-depth study of these deficiencies in techniques.After the improving of the techniques, the effective elements and nutrients got a wonderful increase, which further promoted the nutrition value and technology content level.