虫草黄酒的研制  

Development and production of Cordyceps rice wine

作　　者：谭红军[1] 杨勇[1] 王婷婷[1] 丁小林[1] 

机构地区：[1]重庆市中药研究院,重庆400065

出　　处：《中国酿造》2010年第10期193-195,共3页China Brewing

摘　　要：虫草黄酒是以糯米:菌丝体粉比例85∶15作为原料,按照黄酒酿造工艺,接入4%的甜酒曲和2%的活化酵母液后,在30℃下主发酵5d,然后在18℃静置发酵20d^25d,制成既保持黄酒固有特色风味,又有一定保健功能的清爽型冬虫夏草保健黄酒。The cordyceps rice wine is prepared with material of glutinous rice and mycelium powder with ratios by 85：15 and with inoculum of 4% sweet wine starter and 2% activated yeast. The Cordyceps rice wine was obtained after fermentation at 30℃ for 5 d and maturation at 18℃ for 20d-25d. The product kept typical characteristics of rice wine and had healthy functions.

关 键 词：冬虫夏草 黄酒 工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程]