Optimized technologies were put forward as follows: after the grains were put into the jars for 24h, the distilled spirit that contained 65% alcohol was added in order to control the alcoholic fermentation.
就绍兴善酿酒的生产工艺进行分析;提出优化的生产工艺:改进传统善酿酒的配方及工艺,在落缸24h加入65%(V/V)的糟酒,来抑制酒精发酵。
This research tried to explore the production process of nutritional fruit juice containing alcohol ingredient through a set of tests with the materials such as distiller grains with liquor wine, wild Rosa roxbrghii juice, bee pollen and flavor concrete.
用酒糟酒、野刺梨果汁、蜂花粉、香精为原料,通过正交试验,探索含酒营养果汁饮料的生产工艺,并对蜂花粉的破壁工艺进行了探讨。
