四川农业大学学报 ›› 1999, Vol. 17 ›› Issue (04): 421-425.doi: 10.16036/j.issn.1000-2650.1999.04.016

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鹿血酒加工工艺研究

陈晓燕, 张敏   

  1. 贵州省农科院 科研处, 贵阳市 550006
  • 收稿日期:1999-01-28 出版日期:1999-12-31 发布日期:2017-04-22

The Study of Technological Process for Sika Blood Wine

CHEN Xiaoyan, ZHANG Min   

  1. Science Research Department, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
  • Received:1999-01-28 Online:1999-12-31 Published:2017-04-22

摘要: 制定了鹿血酒加工工艺流程及产品质量标准,筛选出最佳配方和工艺参数,并就工艺中的一些关键工序进行了较深入的探讨。

关键词: 鹿血, 蛋白质, 白酒, 加工工艺

Abstract: In this paper, by studying the technological process and production target of Sika blood wine, the auther has selected out the best formula and technological parameter. The method of filter and some probable problems in the technological process of Sika blood wine are probed initially.

Key words: SIKA BLOOD, PROTEIN, WINE, PROCESS

中图分类号: 

  • TS262.91