纳豆保健酒的研制  

Development of Natto Health Wine

作　　者：包洪涛 李娜[1] 陈佳逸 梁超 吕伟民[1] BAO Hongtao;LI Na;CHEN Jiayi;LIANG Chao;LV Weimin

机构地区：[1]黑龙江省轻工科学研究院,黑龙江哈尔滨150010 [2]山东寿光市恒康华银食品有限公司,山东寿光262737

出　　处：《酿酒》2024年第4期112-114,共3页Liquor Making

基　　金：黑龙江省省属科研院所科研业务费项目(CZKYF2024-1-B030)。

摘　　要：将纳豆分别用黄酒和食用酒精进行两次浸提,合并浸提液,混合浸提液再经过滤、勾兑、贮存即得成品。该纳豆保健酒呈褐色,澄清透明,酒体醇厚,具有纳豆独特的风味和营养保健功效。Natto was extracted twice with yellow rice wine and edible alcohol respectively,and then combined with the extract.The mixed extract was filtered,blended and stored to obtain the finished product.This clear,Brown and full-bodied natto health wine has Natto unique flavor and nutritional health benefits.

关 键 词：纳豆 保健酒 浸提 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]