THE FUNCTION AND CHANGE OF SOAKED PORK FAT IN CHI-BOUQUET STYLE RICE WINE PROCESSING

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：wjh_1201

【摘要】

：

　　The technology of producing CHl-bouquet style rice wine,a unique wine made from rice and aged by matured pork fat,was introduced in this paper.The pork fat

【作者】

：

Xin'anZeng;ShujuanYu;

【机构】

：

College of Light Industry and Food Engineering, South China University of Technology, Guangzhou 5106

【出处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年期

下载到本地 , 更方便阅读

下载此文赞助VIP

声明 : 本文档内容版权归属内容提供方 , 如果您对本文有版权争议 , 可与客服联系进行内容授权或下架

论文部分内容阅读

　　The technology of producing CHl-bouquet style rice wine,a unique wine made from rice and aged by matured pork fat,was introduced in this paper.The pork fat is used as aging agent after being elaborated with special procedures.The changes of physical and chemical properties of both soaked fat and wine were investigated.

其他文献

THE EFFECT OF ULTRASOUND ON NAOCH3-CATALYZED METHANOLYSIS OF PALM OIL

会议

COMPARATIVE EFFECTS OF TUNA OIL AND SALMON OIL ON PHOSPHOLIPIDS FATTY ACID COMPOSITION AND LIPID MET

　　n-3 polyunsaturated fatty acid (PUFA) has been demonstrated to have beneficial effect on the lipid metabolism; the objective of the present study was to inv

会议

EFFICIENT PREPARATION OF VESICLES THAT ENCAPSULATE WATER-SOLUBLE INGREDIENTS:THE LIPID-COATED ICE DR

会议

COMPOSITION AND CONTENT OF FATTY ACIDS AND THE CORRELATION WITH FOOD HABITS IN EIGHT KINDS OF FRESH-

　　In previous studies,few attentions are focused on the fatty acids composition in fresh-water mussels,especially the potential relationship between fatty aci

会议

“四大发明”捣鼓出少年院士

17岁的张广辰现在是安徽省蚌埠市第三中学高一学生,在学习之余,他对科技创新有着浓厚的兴趣。早在小学三年级时,他的一项关于“城市热岛效应”对人体危害的调查就获得过国家

期刊

张广割炬创新大赛杨振宁博士城市热岛效应创意作品科技发明高一学生演讲台Academician

SINGLET OXYGEN QUENCHING EFFECT OF BETEL NUT (ARECA CATECHU L.) ETHANOLIC EXTRACT INHIBITED PHOTO-OX

会议

THE PROTECTION EFFECTS OF VARIOUS CONJUGATED LINOLEIC ACID (CLA)-DERIVATIVES ON BIOHYDROGENATION MEC

　　Conjugated linoleic acid (CLA) presents in some of the animal food of ruminant origin at a relatively low level due to the active ruminal biohydrogenation o

会议

EFFECT OF MICROFLUIDIZATION OF MILK ON THE MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF NON-AND LOW

会议

INFLUENCE OF CHITOSAN ON STABILITY AND DIGESTABILITY OF LECITHIN EMULSIFIED TUNA OIL EMULSION

　　Previous studies have shown that tuna oil-in-water emulsions with improved physical and oxidative stability can be prepared by forming a lecithin-chitosan c

会议

RHEOLOGY OF SALAD DRESSING CONTAINING CHINESE TEA SEED OIL

会议

THE FUNCTION AND CHANGE OF SOAKED PORK FAT IN CHI-BOUQUET STYLE RICE WINE PROCESSING

其他学术论文