| 鹿血酒加工工艺研究 |
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| 引用本文： | 陈晓燕,张敏.鹿血酒加工工艺研究[J].四川农业大学学报,1999,17(4):421-425,. |
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| 作者姓名： | 陈晓燕 张敏 |
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| 作者单位： | 贵州省农科院,科研处,贵阳市,550006 |
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| 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。
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| 关 键 词： | 鹿血 蛋白质 白酒 加工工艺 |
| 文章编号： | 1000-2650(1999)04-0421-05 |
The Study of Technological Process for Sika Blood Wine |
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| CHEN Xiao-yan,ZHANG Min.The Study of Technological Process for Sika Blood Wine[J].Journal of Sichuan Agricultural University,1999,17(4):421-425,. |
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| Authors: | CHEN Xiao-yan ZHANG Min |
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| 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. |
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| Keywords: | SIKA BLOOD PROTEIN WINE PROCESS |
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