方便醪糟生产工艺的研究

【摘要】 在传统醪糟生产工艺流程及最佳工艺配方的基础上,研究了方便醪糟的最适生产工艺,结果表明:将60％的β-环糊精加入经蒸馏的酒液中,浓缩脱去水分,再进行50℃,16h热风干燥制得的产品经冲调后风味及口感与传统醪糟相似。为方便醪糟的生产提供了理论和实践依据。更多还原

【Abstract】 The best procedure of the fermented glutinous rice were based on the best technical condition of the traditional fermented glutinous rice. The result showed that: add 60% cyclodextrin into the liquid of the fermented glutinous rice, which was lost most of its sugar by evaporation and then concentrated the liquid. Then dry it in the hot-air drying condition under 50 ℃and 16h.It has the same flavor and taste with the traditional one. Theoretical and practical basis for production of the instant fermented glutinous rice were provided.更多还原