食品与机械2012，Vol.28Issue(2)：210-212,3.
红枣糯米酒的研制
Study on technology of Jujube glutinous rice wine with low-sugar
摘要
Abstract
This paper introduced the dates of glutinous rice wine production process, In which the method of mixed fermentation with glutinous rice and jujube juice was discussed. Conclusions indicated that under conditions as followed, the quality of the production was at its best- fermentation temperature comes to 30 ℃, inoculation ratio gets to 0.4% , jujube juice rises to 80%. With this method, she production is not only with bright color, sweet and sour taste,关键词
红枣/糯米/米酒/发酵/工艺Key words
jujube/glutinous rice/rice wine/fermentation/technology引用本文复制引用
张军合,师玉忠,杜朝曦..红枣糯米酒的研制[J].食品与机械,2012,28(2):210-212,3.基金项目
河南科技学院重点资助项目(编号:06013) （编号:06013）
