摘要
论述了以阿胶为原料,辅以大枣、枸杞、桂圆、陈皮等植物料,经超微细粉碎后将其加入到传统黄酒中参与共同发酵生产阿胶黄酒,该工艺强化了黄酒产品的营养性、功能性、天然性,并且还保持了黄酒中营养物质易于人体消化吸收的特点。
Using e-gum as material, the production of e-gum rice wine was developed by adding the powder mixture of Chinese date, medlar, longan, dried tangerine peel and other plants into traditional rice wine during fermentation. The technology improved the nutritional, functional and natural of rice wine, except for the merit that the nutrients in rice wine is easy to be digested and absorbed.
出处
《中国酿造》
CAS
北大核心
2008年第2期88-89,共2页
China Brewing
关键词
阿胶
超微粉碎
传统酿造
阿胶酒
e-gum
super-tiny powder
traditional brewage
e-gum rice wine
