蒸馏型乳酒的研究

A Study of Distillation of Koumiss

乳酒有诱人的芳香和宜人的口味,且具有丰富的营养,有利于人体健康,但发酵型乳酒在常温下不能久贮,因此发酵型乳酒逐渐演变成了蒸馏型乳酒.从工艺流程、操作要点、质量标准、产品特点等4方面对蒸馏型乳酒的生产工艺进行研究,使乳酒生产从原始自然的生产到工厂阶段的生产有了新的进展.

Koumiss has not only enticing aroma and pleasant taste but also rich nutrition conducive to human health. But fermented koumiss cannot be stored for a long time at room temperature, so it is replaced by distilled koumiss. The study of the production technology of distilled koumiss in terms of technological process, the operating key points, quality standards and product features shows the development of koumiss production from the original natural production to the production in factories.