火龙果米酒的研制
China Brewing(2013)
Abstract
通过正交试验研究在传统米酒中添加火龙果混合发酵制备火龙果米酒的方法。结果表明,火龙果米酒的最佳生产工艺为混合发酵温度30℃、火龙果添加量为40%,活性酵母添加量为1.2%,发酵时间12h,制得的火龙果米酒色泽透亮、酸甜适中,火龙果果香浓郁。
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Key words
pitaya,rice wine,technology optimization,fermentation
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