摘要
以桑叶、大米为原料发酵生产桑叶米酒,结果表明,最佳发酵工艺条件为:烘干霜桑叶提取液的加入量为40 mL,发酵菌种为酵母1008,30℃发酵时间为12 d。制得的桑叶米酒色泽金黄,澄清透明,酒体协调、顺畅、醇香浓郁,绵甜爽口,伴有桑叶清香,是一种营养丰富、有多种保健功效的新型米酒。
The mulberry leaf rice wine was prepared with mulberry leaves and rice. The result showed that the optimum production conditions were the extract of drying mulberry leaves picked during frost period was 40 mL, the fermentation strain was yeastl008, and fermentation time was 12 d at 30 ℃. The wine was golden in color, transparent, with a clear coordination, smooth and rich mellow, intermixed with the aroma of mulberry leaf. It is a nutritional and healthy new rice wine.
出处
《粮油食品科技》
北大核心
2012年第6期73-75,共3页
Science and Technology of Cereals,Oils and Foods
基金
国家教育部高等学校特色专业建设项目(TS10943)
青岛农业大学第四届大学生创新教育立项(2010)
关键词
米酒
桑叶
工艺
rice wine
mulberry leaf
processing technology
