【摘要】 为增加黄酒品种、振兴黄酒、拓展黄酒市场而研制的芦笋保健黄酒。以陕西黑糯米、地产普糯米、新鲜芦笋嫩茎、食用优级酒精为原料 ,蜜峰牌甜酒药、安琪活性干酵母为糖化发酵剂 ,采用黄酒生产工艺生产芦笋保健黄酒 ,酒药用量为原料的0.15 %～0.2% ,干酵母用量为0.06%～0.08% ,芦笋经打浆后用食用酒精调制成芦笋液(酒度16%～18%) ,于前酵期加入60 % ,后酵期加入40% ,半成品酒需保证3个月老熟期。黑糯米与普糯米比例为1∶2 ,芦笋与原料米的投料比为1∶3。成品酒具半甜黄酒的特色 ,清亮透明 ,呈琥珀色 ,具芦笋特有的清香气味和适口的鲜味 ,营养价值更高。(一平)更多还原

【Abstract】 The purposes of the development of Asparagus Yellow Rice Wine for health protection are to increase the kinds of yellow rice wine, develop yellow wine industry vigorously and expand yellow wine marketing share. In its production, the production techniques of yellow rice wine were adopted; the black glutinous rice in Shanxi, local glutinous rice, fresh stalk of asparagus and edible quality alcohol were uesd as raw materials; Bee brand koji for sweet rice wine and Angel brand active dry yeast were used as diastatic fermentation agents; use levels of koji and dry yeast were 0.15%～0.2% and 0.06%～0.08% of the raw materials respectively; asparagus solution after pulping and blending with edible alcohol (alcohol content 16%～18%) was added by 60% and 40% during early and late fermentation period respectively; and three months aging period should be ensured for the half product wine with the ratio of black glutinous rice and local glutinous rice 1∶2 and the lowering of charge ratio of asparagus and rice 1:3. The product wine has not only the characteristics of clean, transparent and amber in color the same as half sweet yellow rice wine but also the specific aroma of asparagus and dainty taste and it is of better nutritional value.(Tran by YUE Yang)更多还原