| 摘要 |
<p>PURPOSE:A low-alcohol brewage is concentrated by freezing and the concentrate is combined with a water-soluble polysaccharide of low sweetness and low viscosity to prepare a powdered liquor restoring superior quality. CONSTITUTION:A low-alcohol brewage such as wine, champagne, cider, SAKE or beer is placed in a refrigerator kept at -10--60 deg.C for 30-80hr to form ice crystals until the rate of the ice crystals reaches 40-70% to prepare the concentrate of 20-50w/w% alcohol concentration. Then, a water-soluble polysaccharide of low sweetness and low viscosity (e.g., a starch hydrolyzate of 12-30 DE is biochemically or chemically treated to remove or convert sweet oligosaccharides into other compounds to give this polysaccharide is added to the concentrate so that the polysaccharide exceeds 70% to dissolve in it. Finally, the resultant solution is spray dried.</p> |
