Corpus ID: 87368512

Preparation of Hu’s rice wine with enriched Se

@article{Jiande2007PreparationOH,
  title={Preparation of Hu’s rice wine with enriched Se},
  author={Zeng Jian-de},
  journal={Food and Machinery},
  year={2007}
}
The yeast was cultured in the culture solution with Na2SeO3. The yeast that Se-rich was used to produce Hu’s rice wine. The best process conditions obtained by orthogonal test is that the adding amount of xiao koji is 0.6%, the adding amount of yeast which Se-riched is 7 %, the fermented temperature is 36 ℃ and the fermented time is 4 days. The Hu's rice wine is the same in sense opinion index as the ordinary one, while the content of organic-Se can reach 18.4~20.1 μg/mL.