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Study on the Fermentation Characters of Glutinous Rice Wine, the Milk Coagulant of Mijiunai
Author(s): 
Pages: 114-116
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  酒曲江米酒发酵特性凝乳活力感官品质;
Abstract: 江米酒是我国传统乳制品米酒奶的凝乳剂,其品质直接影响着米酒奶的质量.实验中筛选出适合的酒曲,并研究江米酒的发酵特性,以期得到适宜的米酒奶凝乳剂.研究发现,酒曲C适合用于制作米酒奶的江米酒发酵.发酵条件为,酒曲添加量0.8%,30℃发酵9 d.江米酒在4℃冷藏期限为28 d.
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