Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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YE Xiao-hong. Effect of Grinding Materials Time and Soaking Time on Dry Extract of Integrated Alcoholic Beverages[J]. Science and Technology of Food Industry, 2018, 39(16): 72-74. DOI: 10.13386/j.issn1002-0306.2018.16.013
Citation: YE Xiao-hong. Effect of Grinding Materials Time and Soaking Time on Dry Extract of Integrated Alcoholic Beverages[J]. Science and Technology of Food Industry, 2018, 39(16): 72-74. DOI: 10.13386/j.issn1002-0306.2018.16.013
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Effect of Grinding Materials Time and Soaking Time on Dry Extract of Integrated Alcoholic Beverages

    Abstract
  • In this paper,fauna and flora liqueur materials were ground by colloid mill to prepare superfin powder and the effect of grinding materials time and soaking time on dry extract of integrated alcoholic beverages were researched. The results showed that grinding materials time was 2 minutes and alcoholic base soaking time was 20 d,dry extract of soak solution was 35 g/L,which could be used to blend for integrated alcoholic beverages. The application of superfine grinding technology in fauna and flora liqueur could greatly shorten the craft,improving the quality and nutritional value of products.
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