| 桂花糯米酒的研制 |
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| 引用本文： | 邓源喜,马龙,许晖,李妍. 桂花糯米酒的研制[J]. 广东农业科学, 2011, 38(4): 94-95 |
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| 作者姓名： | 邓源喜 马龙 许晖 李妍 |
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| 作者单位： | 蚌埠学院生物与食品工程系,安徽蚌埠,233030 |
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| 摘 要： | 以糯米和桂花为主要原料,采用正交试验、对比试验,研究了经发酵制作的糯米酒与桂花浸提液的勾兑配方等。结果表明,当桂花糯米酒配方为糯米酒50%、桂花汁30%、蔗糖7%、柠檬酸0.1%时,制得的桂花糯米酒既有桂花特殊香味又有一定的保健功能。
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| 关 键 词： | 桂花 糯米酒 工艺 |
Study on technology of Osmanthus-scented glutinous rice wine |
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| DENG Yuan-xi,MA Long,XU Hui,LI Yan. Study on technology of Osmanthus-scented glutinous rice wine[J]. Guangdong Agricultural Sciences, 2011, 38(4): 94-95 |
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| Authors: | DENG Yuan-xi MA Long XU Hui LI Yan |
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| Affiliation: | DENG Yuan-xi,MA Long,XU Hui,LI Yan(Department of Bioengineering and Food,Bengbu College,Bengbu 233030,China) |
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| Abstract: | Using glutinous rice and Osmanthus fragrans as main materials,a new processing of the formula of osmanthus-scented glutinous rice wine was studied by orthogonal and contrast tests.The results indicated that if Osmanthus-scented extracts 30%,glutinous rice wine 50%,sugar7%,and citric acid 0.1% as formula was selected,developed with a unique scent of osmanthus and function of certain health osmanthus-scented glutinous rice wine. |
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| Keywords: | Osmanthus fragrans glutinous rice wine process technology |
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