| 黑豆酒生产工艺的研究 |
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| 引用本文： | 方道赠,周学海,郑小乐. 黑豆酒生产工艺的研究[J]. 农产品加工．学刊, 2011, 0(9): 64-66 |
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| 作者姓名： | 方道赠 周学海 郑小乐 |
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| 作者单位： | 温州市质检院;温州市质监局鹿城分局 |
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| 摘 要： | 以发酵酒和黑豆为原料,研究温州特色黑豆酒的加工技术。试验表明,黑豆经体积分数52%的白酒1∶5提取可获得最佳的浸取效果,以体积分数16%的黄酒作为酒基,添加12%的黑豆白酒浸取液、质量分数2%的黑枣、0.8%的枸杞和0.6%的蜂蜜,可获得最佳的色泽、香味和口感。
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| 关 键 词： | 黑豆 黑豆酒 配制酒 |
Production Technology of Black Beans Wine |
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| Fang Daozeng,Zhou Xuehai,Zheng Xiaole. Production Technology of Black Beans Wine[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(9): 64-66 |
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| Authors: | Fang Daozeng Zhou Xuehai Zheng Xiaole |
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| Affiliation: | 1(1.Wenzhou Institute of Technology Testing & Calinration,Wenzhou,Zhejiang 325000,China; 2.Wenzhou Lucheng District Branch Quality and Technology Supervision,Wenzhou,Zhejiang 325002,China) |
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| Abstract: | The processing technology of black beans wine is studied,a kind of Wenzhou traditional wine which takes the fermented wine and black beans as raw material.The results show that black bean dipped into 52% white wine by proportion of one to five will get the best extracting effect;taking the rice wine which has 16% alcohol as the major ingredient,compound with 12% extracting solution,2% black date,0.8% wolfberry,0.6% honey will get the best color,fragrance and taste. |
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| Keywords: | black beans black beans wine integrated wine |
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