摘要
筛选米酒酵母 Sake—3。确定最佳发酵工艺;菌种比(酵母:嗜酸乳杆菌:戊糖片球菌)3:1:1,发酵温度22℃,底料配比(糯米:小米)1:1,后熟条件15℃、30天,米酒富含氨基酸、矿物元素和维生素。
Selecting the Sacchromyees Sake-3 of rice wine affirm the best ferment technology.Microbacteria ratio is 3:1:1,ferment temp.22℃ Sample ratio is 1:1,nature condition is 15℃,30days.The wine contains some aminoacids,mineral dements and Vitamins.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第1期63-66,共4页
Science and Technology of Food Industry
