摘要
详细分析了传统黄酒的营养、保健成分 ,提出以多粮组合酿造新品黄酒 ,减少酒精含量 ,采用现代科技来开拓创新 ,改变黄酒的传统结构 。
This article analyses the nutrition, health-care function of traditional yellow millet wine. The new-type yellow millet made by several cereals has less spirit content. With modern scientific technology, yellow millet wine's traditional structure is changed and its health-care function is also optimized as well.
出处
《江苏调味副食品》
2004年第3期10-13,23,共5页
Jiangsu Condiment and Subsidiary Food
关键词
黄酒
营养价值
保健功能
产品创新
yellow millet wine, innovation, nutrition and health-care function
