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发明名称
一种小米黄酒及其制备方法
摘要
本发明涉及一种小米黄酒及其制备方法,属于食品技术领域。该小米黄酒的重量份组成为:糯米400-600g;小米100-150g;黄酒曲10-15g;凉开水0.8-1.2L。同时本发明还公开了该小米黄酒的制备工艺。本发明是以糯米和小米为主料制造黄酒,不仅酒精度低,而且其酸度也大大低于传统黄酒,故口感非常润滑、爽口,营养丰富,同时具有小米特有的色泽和风味。
申请公布号
CN103215172A
申请公布日期
2013.07.24
申请号
CN201310180199.6
申请日期
2013.05.09
申请人
许昌学院
发明人
王军;程晶晶;王加华;张永清;孙军涛
分类号
C12G3/02(2006.01)I
主分类号
C12G3/02(2006.01)I
代理机构
代理人
主权项
一种小米黄酒,其特征在于:该小米黄酒按照以下重量份组成:糯米400‑600g;小米100‑150g;黄酒曲10‑15g;凉开水0.8‑1.2L。
地址
461000 河南省许昌市八一路88号
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