活性鹌鹑蛋酒的研制及其在鸡尾酒调制中的运用

The Development And Brewage Of Active Quail Egg Wine

研究了以鹌鹑种蛋、糯米为主要原料,采用鹌鹑种蛋胚胎培育技术,糯米与活性鹌鹑蛋经发酵的工艺条件,并探讨了鹌鹑种蛋胚胎发育、发酵条件的优化以及活性鹌鹑蛋鸡尾酒的配方设计。

This essay investigates the technology conditions for the ferment of sticky rice and active quail eggs by using quail eggs and sticky rice as the raw materials and the quail egg embryo breeding technology. It also examines the optimum conditions for the development and ferment of quail egg embryo, and the formula disign of active quail egg cocktail.