摘要
以苦杏仁、食用酒精为原料，通过一系列原料的处理工序，运用正交试验确定杏仁配制酒的最佳工艺参数，最后制成一种具有营养保健作用的杏仁酒。
Almond Liquor having nutrition and healthy function was made up with the bitter almond and edible alcohol as the material.The best technological parameter was determined by the cross experiment test,through a series of material treatment.
出处
《酿酒科技》
1999年第3期70-71,73,共3页
Liquor-Making Science & Technology
关键词
杏仁酒
工艺
配制
正交试验
almond liquor
technology
make up
cross experiment
