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本文报道的是采用多菌种分步发酵法酿造蜂蜜酒的研究结果.实验室产品经检测,符合国家食品卫生标准和 GB2758—81《发酵酒》质量标准.酒中含19种氨基酸,其中含8种人体必须氨基酸和牛磺酸,游离氨基酸总量为260mg/L.另据不完全检测,酒中还含有4种维生素和4种矿物元素.蜜酒经专家组品鉴,酒色微黄,清亮透明,酸甜适口,酒体协调,后味干净,风味典型.酿造的纯天然低度蜂蜜酒,符合国内外酒类消费市场发展方向,有益于人体健康.
This paper reports the results of the research on the fermentation of honey by step fermentation of multi-bacteria.The laboratory products have been tested to meet the national food hygiene standards and the quality standard of GB2758-81 “fermented wine.” The wine contains 19 kinds of amino acids, including 8 kinds of human essential amino acids and taurine, the total amount of free amino acids 260mg / L. According to incomplete detection, the wine also contains four kinds of vitamins and four kinds of mineral elements. Mijin by the panel tasting, wine yellowish, clear Transparent, sweet and sour taste, wine body coordination, after the clean taste, flavor typical brewing of natural low-grade mead wine, in line with domestic and international wine consumer market development direction, beneficial to human health.