液态发酵法生产青稞沙棘酒的初步研究

Preliminary studies of hullessbarley-hippophae wine by liquid state fermentation methods

以青藏高原特色资源青稞、沙棘为原料,通过对青稞粉碎、加水蒸煮、糖化后与沙棘果汁调配,利用液态发酵方法制得一种新型低度发酵酒。研究初步制定了青稞沙棘酒的生产工艺流程和理化卫生标准,为青藏高原绿色资源循环利用开发提供了又一新的途径。

The text used hullessbarley and hippophae which were characteristic resources of the qinghai-tibet plateau as raw material,through hullessbarley-crushing,water-cooking,glycated,then added seabuckthorn fruit juice,in order to yield a new kind of low-alcohol fermentation wine by liquid state fermentation methods.By preliminary studies,the production process,physical and chemical health standards were formulated.It will provide a new way of green resource recycling of qinghai-tibet plateau again