营养型竹荪酒的开发和生产  

Development & Production of Nutritional Bamboo Shoot Wine

作　　者：李国红[1] 刘萍[1] 黄家勇[1] 王乾友 

机构地区：[1]四川省食品发酵工业研究设计院,四川温江611130 [2]四川宜宾林海竹荪开发有限公司,四川宜宾644000

出　　处：《酿酒科技》2004年第1期87-88,共2页Liquor-Making Science & Technology

摘　　要：通过对政策及对原辅料的了解,在市场调查的基础上,完成了营养型竹荪酒的开发和生产。竹荪及其副产品浸液和提取酒的用量不宜过大,注意协调和保持特点,使产品的典型性和独特性好,符合市场消费习惯。Through deep understanding of relative policies and the knowledge of raw materials and auxiliary materials,nutritional bam-boo shoot wine was developed and produced based upon market investigation.During the production,excessive use level of bamboo shoot infusion and the byproduct infusion and the extract wine was inadvisable.Besides,the typicality and distinctness of the bamboo shoot wine should be well maintained to meet the consumption demands.(Tran.by YUE Yang)

关 键 词：营养酒 营养型竹荪酒 工艺流程 产品开发 生产工艺 

分 类 号：TS262[轻工技术与工程—发酵工程]