山药洋葱营养酒的研究  

Research on Yam & Onion Nutritional Healthcare Wine

作　　者：赵贵红[1] 

机构地区：[1]菏泽学院食品安全与功能性发酵食品重点实验室,山东菏泽274000

出　　处：《酿酒科技》2009年第8期94-96,共3页Liquor-Making Science & Technology

基　　金：菏泽学院科研基金(xy06sw04)

摘　　要：以山药、洋葱为原料,将二者混合并加入酒母进行发酵,生产具有保健功能的山药洋葱营养酒。通过测定发酵过程中产生的酒度并进行感官评定,研究了发酵生产山药洋葱营养酒的主要工艺参数。Yam and onion were mixed and wine yeast was added for fermentation to produce yam ＆ onion nutritional healthcare wine. The main technical parameters of the produced wine were investigated through the measurement of wine alcoholicity during the fermentation process and the sensory evaluation of the wine.

关 键 词：营养酒 山药 洋葱 发酵 

分 类 号：TS262[轻工技术与工程—发酵工程]