文献类型：期刊文献

中文题名：桂圆糯米滋补酒的研究

英文题名：Studies on the Nourishing Wine Made of Longan and Glutinous Rice

作者：王玲[1];林越[1];莫洁霞[1];尚云青[2]

机构：[1]湛江海洋大学食品科学与工程系,524088;[2]云南中医学院营养食疗教研室,650200

年份：2002

卷号：23

期号：1

起止页码：93

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、北大核心2000、Scopus、CSCD2011_2012、北大核心、CSCD

语种：中文

中文关键词：桂圆;糯米酒;混合发酵;工艺条件;营养分析

外文关键词：Longan Glutionous rice wine Mixture fermention Technology condition Nutrition analysis

中文摘要：以糯米和桂圆为原料分别预加工成糯米甜酒酿和桂圆果汁,然后将这两种半成品按一定的比例混合进行发酵来生产桂圆糯米滋补酒。研究了不同取汁工艺对桂圆果汁品质及发酵的影响;采用正交试验法确定了混合醪液配比、混合发酵温度、发酵时间等工艺条件,测定了发酵醪中还原糖,酒度及总酸在发酵过程中的变化,并进行了桂圆糯米酒营养成分的分析。

外文摘要：Glutinous rice and longan as raw materials could can be made into sweet fermented glutinous rice wine and longan fruit juice respectively after separate operations.Then the nourishing wine could be produced after the two semi-manufactrued goods having been mixed in certain proportion and fermented.It studied the effect on the quality of longan fruit juice to be fermented in different proportions.It determined the proportion of the fermented liquor,ferment temperature and ferment time through orthogonal experiments,then determined the changes of sugar,alcohol quantity and total acid in the fermented liquor during the process of ferment.It also analyzed the nnutrients in the nourishing wine.