草莓米酒加工工艺的研究

Studies on the Processing Technology of Strawberry Rice Wine

以草莓和糯米为主要原料 ,通过一系列的加工过程 ,分别制成草莓汁及甜酒酿 ,然后运用正交试验确定产品调配的最佳工艺参数 ,最后研制出一种色香味俱佳的营养保健类型的草莓米酒。

Strawberry juice and fermented rice wine were prepared separately with the strawberry and sticky rice as the main material through a series of processing technology. Strawberry rice wine of good quality having nutrition and health function was developed by the optimum process parameters of product compounding obtained from the orthogonal experiments.