中国食品发酵产业研讨院

中国食品发酵产业研讨院前身为始建于 1955 年的轻产业部食品发酵产业迷信研讨所,是我国食操行业汗青最久长、范围最大、综合气力最强的国度级研讨机构,努力于为我国食操行业开展提供全财产链的技能支持息争决方案。

食品院主业务务为食品发酵行业的科技研发、高端效劳、科技效果转化。在白酒、啤酒等酒种及传统酿造食品要害技能和质量提拔、新食品资源和养分功用食品、食品产业微生物应用等范畴居国际抢先位置,在酿造质料判定、 传统工艺晋级与智能酿造、微生物代谢进程调控、消耗者迷信评价等技能范畴具有抢先劣势,在国度食品平安和真实性保证、食品规范订定、食操行业个性要害技能、产物创制等方面发扬了不行替换的作用。

产物系列简介:
Maotai-flavor Expert Tasting Baijiu   This product is produced in core Maotai-flavor spirits production area: Mao Tai, GuiZhou. The liquor is using traditional Maotai Kunsha method that distilled from fermented hongyingzi sorghum and high-quality wheat, with premium water from Chishui river.
Maotai-flavor Baijiu   Maotai-flavor baijiu was produced from Zunyi Maotai Town in China, where is the world's top ten liquor producing areas. This baijiu benefits from the unique local natural conditions of brewing. It is made from the local high-quality red sorghum, wheat and water, using the traditional process of daqu Maotai-flavor baijiu and combing the modern technology. This product has the typical maotai-flavor, round and delicate taste, coordination body, long aftertaste, long-lasting empty cup incense. It is a high-quality maotai-flavor baijiu.
Stachyose   Stachyose is a functional oligosaccharide with China National Research Institute of Food & Fermentation Industries co. Ltd's independent copyright. Stachyose is extracted from the traditional Chinese vegetable Stachys sieboldii by water. It has a well-studied structure-activity profile and a stable property. It works in small doses (0.5-3g) and suitable for a wide scale of applicable consumers.
Peptide Nut Bar   Peptide Nut Bar is jointly developed by China National Research Institute of Food & Fermentation Industries co .ltd and Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease. The healthy product considers both leisure and nutrition. Nut Bar is prepared with high-quality ingredients at home and abroad, such as almond, cashew nut, cranberry, and pumpkin seeds.
Teleda Qvevri Dry Red Wine   Teleda is committed to sustainable vineyard management and production of fine wines in large Qvevri with minimum addition of sulfur. Almost all wines produced in the winery are made in this traditional Qvevri method which dated back to 8000 years ago. This Qvevri Dry Red Wine boasts aromas of cherry and berries, with elegant chocolate and herbal notes. Vines are 60-80 years old from low-yield vineyard. It shows silky tannin with a hint of minerals. Mild spices appeared in the after taste. This wine pairs perfect with lamb, stewed beef, etc.
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中国食品发酵产业研讨院