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《Journal of Anhui Agricultural Sciences》 2011-11
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Study on the Application of the Mini-grinding Technology in Production of Low-degree Ginger Liquor

SUN Jing et al(Biochemistry Laboratory,Laiwu Vocational Technology Institute,Laiwu,Shandong 271100)  
[Objectiv] The reference for the preparation of low-degree ginger liquor was provided through the research on the effect of the mini-grinding of ginger on the quality of its low-degree liquor.[Methods] The clarification,stability and sensory of the different low-degree ginger liquors,which were added with common or mini-grinded ginger,were evaluated and compared.[Results] The result showed that the clarification of low-ginger liquor added with mini-grinded ginger was obviously higher,with good stability,rich flavor of ginger,and coordinated and sweet alcohol taste,which was typical style of ginger wine,and all of indicators of the liquor was better than these of the low-degree ginger liquor added with common grinded ginger.[Conclusion] The quality of the low-degree liquor added with mini-grinded ginger was improved compared with the common ginger liquor.
【Fund】: 山东莱芜高新区科技创新与发展计划项目(2010-15)
【CateGory Index】: TS262.9
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