草莓米酒加工工艺的研究  

Studies on the Processing Technology of Strawberry Rice Wine

作　　者：汪江波[1] 许剑秋[1] 

机构地区：[1]湖北工学院生物工程系,430068

出　　处：《粮食与饲料工业》2000年第9期47-48,共2页Cereal & Feed Industry

摘　　要：以草莓和糯米为主要原料 ,通过一系列的加工过程 ,分别制成草莓汁及甜酒酿 ,然后运用正交试验确定产品调配的最佳工艺参数 ,最后研制出一种色香味俱佳的营养保健类型的草莓米酒。Strawberry juice and fermented rice wine were prepared separately with the strawberry and sticky rice as the main material through a series of processing technology. Strawberry rice wine of good quality having nutrition and health function was developed by the optimum process parameters of product compounding obtained from the orthogonal experiments.

关 键 词：米酒 草莓 加工工艺 调配 糯米 

分 类 号：TS205.5[轻工技术与工程—食品科学]