摘要
本论文主要研究红茶菌保健酒的制备。分别选用食用酒精、大曲酒、小曲酒作为基酒,与红茶菌基液进行勾调,并采用不同方法除浊。结果表明,最适基酒为大曲酒,低酒精度产品的除浊方法可采用活性炭和冷冻两种方法,高酒精度产品冷冻法除浊效果最好。
This thesis mainly researched the deployment of Kombucha health wine.Edible alcohol,daqu Liquors,xiaoqu Liquors were as base liquor,combined with Kombucha base fluid blending.Different methods were adopted to turbidity removal.The results showed that the optimal base liquor was daqu Liquor;low alcohol content of the product turbidity removal method could be the two methods of the active carbon and freezing;freezing method was the best turbidity removaleffect for high-alcohol products.
出处
《食品与发酵科技》
CAS
2011年第6期76-78,83,共4页
Food and Fermentation Science & Technology
基金
酿酒生物技术及应用四川省重点实验室(NJ2008-06)
关键词
红茶菌
保健酒
勾调
Kombucha
health wine
preparation
