摘要
枸杞是一种药食两用的原料,具有很高的营养价值和药用作用,以枸杞、大米为原料,通过根霉、酵母的糖化发酵,制成一种营养丰富、酒味鲜美的具有保健作用的低度枸杞米酒。
The medlar is a kind of material for both drug and food, which has both the value of nutrition and the efficacy of medicine. Using medlar and rice as the raw materials, we can make low-degree medlar rice wine with abundant nutritions, delicious flavour and the function of health care through starch -conversion fermentation by Rhizopus sp. and yeasts.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第3期143-144,共2页
Science and Technology of Food Industry
关键词
枸杞
糖化发酵
米酒
medlar
starch-conversion fermentation
rice-wine
