摘要
以菠萝汁和糯米为主要原料,通过正交设计试验,研究制得的菠萝糯米酒滋味独特,口味清爽,甘甜鲜美,营养丰富,风味醇厚,酒质丰美。试验最佳配方为糯米量1.5 kg,发酵时间30 h,酒药量加入量0.40%,菠萝汁加入量5%。
The pineapple glutinous-ricewine was produced using pineapple juice and glutinous rice as raw material, which had a fresh and sweet taste and contained mellow flavor. The optimal condtions were obtained by orthogonality experiment as followed： the amount of sticky rice 1.5 kg, fermentation time 30 h, inoculum 0.40%,and the volume of prey juice 5%.
出处
《中国酿造》
CAS
北大核心
2009年第11期170-171,共2页
China Brewing
关键词
糯米酒
发酵时间
工艺
glutinous rice wine
fermentation time
craft
