芦笋酒的比较研究  

Comparison of research on asparagus wines

作　　者：李久长[1] 马挺军[2] 刘娜丽[1] 王艳[1] 

机构地区：[1]山西大学生命科学与技术学院,山西太原030006 [2]北京农学院食品科学系,北京102206

出　　处：《中国酿造》2006年第4期46-49,共4页China Brewing

摘　　要：分别在芦笋汁中加入苹果、蜂蜜、糯米和黑米等,进行了果香型、蜜香型、米香型芦笋酒的发酵研制,并对其产品进行质量指标对比。结果表明,在17℃￣23℃发酵9d,其中芦笋黑米酒的质量指标最好。Honey, apple, polished glutinous rice and black rice were added to the asparagus liquid respectively to develop four new types of asparagus wine. The quality indexes of those products were also compared. The results showed that, when asparagus wines were fermented at 17℃-23℃ for 9 d, asparagus black rice wine had the best quality indexes.

关 键 词：芦笋酒 生产工艺 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]