摘要
为了更好地保护传统产品,通过对桑椹和杨梅特性分析,介绍了桑椹酒和杨梅酒生产工艺流程及操作方法,同时给出了这两种酒的感官指标、理化指标和卫生指标。
In order to have a better protection of traditional products, the properties of mulberry and red bayberry are analyzed. The technological process and operation method of mulberry wine and red bayberry wine are introduced. In addition, the sensory index, physicochemical index and hygienic index of these two wines are also discussed.
出处
《江苏调味副食品》
2010年第3期27-29,共3页
Jiangsu Condiment and Subsidiary Food
关键词
桑椹酒
杨梅酒
工艺流程
质量指标
mulberry wine
red bayberry wine
technological process
quality indicator
