甜酒酿的制作  

Sweet Wine Research

作　　者：周桃英[1] 丁艳丽[1] 

机构地区：[1]黄冈职业技术学院,湖北省438002

出　　处：《酿酒》2007年第6期77-78,共2页Liquor Making

摘　　要：通过单因子试验,研究制得最佳发酵时间为60h的甜酒酿。具有滋味独特,营养丰富,口味清爽,甘甜鲜美,风味醇厚、芳馥,酒质丰美、特厚,甜而不腻,有助消化,益气、生津、活血、散结、消肿,丰胸等效果;还可刺激消化腺的分泌,增进食欲,深受广大消费者的喜爱,是一种很好的营养早餐食品,具有非常广阔的市场发展前景。Through the single factorial experiment, the research of sweet wine, it is the best fermentation time of 60 hours, this kind of sweet wine taste unique, nutrition rich, taste neat, sweet tasty, flavor mellow, richly fragrant, liquor of lush, especially thick, sweet and not tired, it is helpful to digestion, the profit was mad, promotes saliva or body fluids, to invigorates the blood, to relieve congestion, to lessen the swollen area, effect and so on abundant chest, but also may stimulate the digestive gland the secretion, whets the appetite, its general consumers like, it is one very good nutrition breakfast food, it has a very broad market prospects for development.

关 键 词：甜酒酿 发酵时间 工艺 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]