摘要
以糯米为主要原料生产米酒,加入不同比例的罗勒子、悬浮剂、白砂糖、酸味剂等辅料调配制成罗勒子糯米酒。通过正交试验确定了生产的最佳配方为:罗勒子0.2%,白砂糖8%,柠檬酸0.12%,悬浮剂0.3%。
The Basil glutinous rice wine was produced from glutinous rice, using the basil, suspension formulation, sugar and citric acid as adjuncts in different proportions. The optimum conditions determined by orthogonal experiments were as follow: basil 0.2%, sugar 8%, citric acid 0.12% and suspension formulation 0.3%.
出处
《中国酿造》
CAS
北大核心
2005年第5期58-60,共3页
China Brewing
关键词
罗勒子
糯米酒
酒曲
basil
glutinous rice wine
wine koji
