保健型红枣米酒发酵工艺研究初探  

Study on Healthy Rice Wine Fermentation Technology of Jujude

作　　者：孙科[1] 

机构地区：[1]徐州生物工程职业技术学院生物工程系,江苏徐州221006

出　　处：《食品研究与开发》2015年第7期71-73,共3页Food Research and Development

摘　　要：以红枣和糯米为原料进行发酵生产保健型红枣米酒发酵工艺的研究,结果认为当红枣原汁添加量为10%,红枣原汁的添加方式为拌曲时添加,主发酵温度为24℃最佳。发酵得到的红枣米酒就具有红枣特有的香气,又具有米酒绵软醇厚的口感,同时具有很强的保健功能。With red dates and stichy rice as raw material for fermentation study on the production of healthy rice wine fermentation technology of jujube ,add the conclusion that when the jujube juice content of 15 ,when you add a way to mix songs of jujube juice added ,the primary fermentation temperature for the best.jujube rice wine fermentaton by date-specific odor,and rice wine mellow taste,and has a strong and healthy function.

关 键 词：红枣 糯米 保健型 米酒 发酵工艺 

分 类 号：TS262.91[轻工技术与工程—发酵工程]