Optimization of fermentation process of Panax quinquefolius and Lycium barbarum sweet fermented glutinous rice by response surface methodology and antioxidant activity

In this study, using Panax quinquefolius, Lycium barbarum and glutinous rice as raw materials, and sweet Jiuqu as saccharification fermentation agent, P. quinquefolius and L. barbarum sweet fermented glutinous rice was prepared. Taking the alcohol content and sensory score as evaluation indexes, the...

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Главный автор:	ZHU Ling, CUI Jiantao, ZHANG Yongfang
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Editorial Department of China Brewing 2025-05-01
Серии:	Zhongguo niangzao
Предметы:	sweet fermented glutinous rice|panax quinquefolius| lycium barbarum|fermentation process optimization|response surface method|antioxidant activity
Online-ссылка:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-259.pdf
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