| 蜂蜜百合发酵型保健酒的工艺探讨 |
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| 引用本文： | 陆步诗,李新社.蜂蜜百合发酵型保健酒的工艺探讨[J].邵阳学院学报(自然科学版),2004,1(4):101-103. |
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| 作者姓名： | 陆步诗 李新社 |
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| 作者单位： | 邵阳学院,生物工程系,湖南,邵阳,422004 |
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| 摘 要： | 以蜂蜜百合为主要原料，研制发酵型保健酒，运用正交实验确定其最佳工艺参数为蜂蜜百合重量比为5：1，接种量为5％，发酵时间为72h．所得产品酒精度12％～14％，不仅具有营养保健功效，而且改善了风味，其开发前景十分广阔．
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| 关 键 词： | 蜂蜜 百合 保健酒 驯化 发酵 |
| 文章编号： | 1672-7010(2004)04-0101-03 |
| 修稿时间： | 2004年10月6日 |
The Process Study of Sanitarian Alcohol Fermented by Honey and Lily |
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| LU Bu-shi,LI Xin-she The.The Process Study of Sanitarian Alcohol Fermented by Honey and Lily[J].Journal of Shaoyang University:Science and Technology,2004,1(4):101-103. |
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| Authors: | LU Bu-shi LI Xin-she The |
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| Institution: | LU Bu-shi,LI Xin-she The Department of bioengineering,Shaoyang University,Shaoyang,Hunan 422004 |
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| Abstract: | Using honey and lily as main material, we produced a kind of sanitarian alcohols through fermentation. The optimum technique conditions determined according to orthogonal test L9(33) are that the proportion of honey and lily is five to one, the inoculum size is five percent and the time of fermention is 72 hours. The alcohol degree of the product can reach 12%-14% . It not only has nourishing sanitarian function, but also can improve its flavor. It will be widely developed and used. |
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| Keywords: | honey lily sanitarian alcohol tame fermentation |
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