学术
国际标准刊号：ISSN -1
国内统一刊号：CN 14-1336/TS
摘 要:
以竹荪为主要原料生产竹荪酒，在经过破碎、发酵、贮藏、杀菌等一．系列生产工艺后得到产品，通过各种实验方法对生产工艺优化，确定出产品的最佳配方及条件。[著者文摘]
文章出处:
《食品工程》-2007年4期 -31-33页
Food Engineering
栏目信息:
分 类 号:
[参考文献]
Study on the production technology of dictyophora wine
Huang Cong-liang Li Feng-lin（1Department of food and bioengineering in Zhangzhou technical institute, Zhangzhou 363000 , China ） 2（jilin agricultural technology collage department of bioengineering, Jilin 132101, China ）
Abstract:
This article is about that dictyophora is used as the main material to produce fermented wine . By means of fracture, fermentation, storage and sterilization, products of high quality can be gained. By perpendicular experiments, the producing technology can be improved and the best formula and technical condition can be confirmed.[著者文摘]
Key words:
Dictyophora wine Fermentation Sterilization Stability
收稿日期: 2007-09-07
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