摘要
在传统的黄酒酿造过程中加入经过酶处理的中药材海马并辅以药食同源的植物料枸杞和生姜共同发酵生产出海马保健黄酒。确定最佳发酵工艺条件,原辅料比为糯米∶海马∶枸杞∶生姜为100∶3∶1∶1,辅料添加时期为冲缸期,酵母添加量为9%,发酵温度为30℃,发酵期为10d。
Hippocampus health rice wine was produced by addition of enzymatic treated hippocampus, wolfoerry and ginger with traditional brewing. The optimum fermentation conditions were obtained as followed： ratios of sticky rice, hippocampus, wolfoerry and ginger were 100：3：1：1, addition accessories at the period of medium fermentation, addition of yeast by 9%, and fermented under 30℃.
出处
《中国酿造》
CAS
北大核心
2010年第8期175-178,共4页
China Brewing
关键词
海马
黄酒
发酵
hippocampus
rice wine
fermentation
