摘要
青梅糯米酒是以青梅、糯米、冰糖为主要原料,采用发酵法和浸泡法制成的新型果露酒。通过正交试验得出各种发酵材料最佳配比为:糯米50kg、浸泡青梅70kg、青梅原酒液130kg,偏重亚硫酸钠75-90mg/kg。以青梅糯米酒为主要材料调配的鸡尾酒,具有色彩艳丽、口味卓绝、营养丰富的特点,是一种符合现代人健康理念的保健饮品。
The Green Prum Glutinous Rice Wine was produced with prumus mume, glutinous rice and bingtang as main materials.It was a new kind of liqueur made with fermentation and soaking. The optimum process conditions of the proportion of materials was determined through orthogonal test：glutinous rice 50kg,immerged prumus mume 70kg、green plum raw wine 130kg, the K2S2O3 concentration 70-90mg / kg. The cocktail with green prum glutinous rice wine as main material had the characteristics of colorful、pleasant taste and abundant nutrition. The liqueur was a kind ofheahh care drink which meet the need of healthy principle.
出处
《酿酒》
CAS
2007年第4期87-90,共4页
Liquor Making
关键词
青梅糯米酒
生产工艺
鸡尾酒
调配
Green Prum Glutinous Rice Wine
production techniques
cocktail
Blending
