摘要
在原有鹿血酒研制的基础上 ,通过对产品保存期试验的观察及多次的反复试验 ,制定了鹿血酒加工新的工艺流程和产品的技术指标 ,筛选出最佳配方与工艺参数 ,较好地解决了鹿血酒长期存在的色泽暗淡、易褪色及沉淀等问题 ,提高了产品的品质 ,并就工艺中的一些关键步骤进行了较详细的探讨。
By observations of the storage life and many times test,the new technological process and technical indicators for production of Sika blood wine are enacted,the best formula and technological parameter are selected out.With the problems such as tint dimness,easy to fading and sedimentation resulted,the products quality is improved upon the basis of study for Sika blood wine.The committed steps in the technological process are probed in detail.
出处
《西南农业大学学报（自然科学版）》
CSCD
北大核心
2002年第2期186-189,共4页
Journal of Southwest Agricultural University
