蔬香糟汁的工艺研究

蔬香糟汁是在糟汁的基础上加入黄酒、蔬菜汁等原料经过调配而成的,其成品色泽深褐,香味浓郁,口味独特,适宜于大众口味。从蔬香糟汁的配方设计、各原料的比例、加工工艺流程和操作中需要特别注意的问题等诸多因素进行详细分析;重点研究了香糟卤的用量、黄酒的用量和蔬菜汁的用量对成品口味的影响,通过正交试验确定了最佳搭配比例。

Process Vegetables Incense Rice Wine

Vegetable incense rice wine is blended adding by rice wine and vegetable juice on the basis of incense rice wine, and it is color dark brown,rich flavor,unique taste,and suitable for mass tastes.In this study,many factors are analyzed in detail including recipe design,the proportion of raw materials,process flow,and the problems needing pay special attention in the operation.The test focuses on influence of Hong worse halogen dosage,amount of rice wine and amount of vegetable juices on the finished product tastes,and the best mix of proportion is determined by orthogonal experiment.