双宝酒的酿制  

Brewing of Ginseng-royal Jelly Wine

作　　者：岑琪琳 赵美娟 

机构地区：[1]浙江杭州西湖酒厂,浙江杭州310023

出　　处：《酿酒科技》2001年第1期83-85,共3页Liquor-Making Science & Technology

摘　　要：双宝酒是以糯米、人参、蜂王浆为原料 ,采用甜型黄酒的传统发酵工艺精心酿制并勾兑而成的保健、营养型黄酒 ,不但具有甜型黄酒固有的风味特点 ,并富含16种氨基酸及人参皂甙、VC 和钙。Taking glutinous rice,ginseng and royal jelly as material,adopting the traditonal fermentation technology, Ginseng royal-Jelly Wine is carefully brewed and modulated as one kind of health-care and nutritious rice wine.Besides the connatural characteristics of sweet-type rice wine,Ginseng- royal Jelly Wine contains 16 kinds of amino acids,ginsenoside,Vc,Ca,Zn and many trace elements.

关 键 词：甜型黄酒 糯米 人参 蜂王浆 双宝酒 酿制 

分 类 号：TS26[轻工技术与工程—发酵工程]