混合发酵法制备鼠曲草保健米酒的研究  

Study on the production of Chapha liumafine healthy rice wine by mixed culture fermentation

作　　者：潘明[1] 王世宽[1] 郭春晓[1] 苏畅[1] 袁先玲[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《中国酿造》2007年第1期70-73,共4页China Brewing

基　　金：四川省教育厅自然科学重点科研项目(2003A136)

摘　　要：对鼠曲草提取液和糯米共同发酵制备保健米酒的发酵工艺进行了研究。结果表明,共同发酵试验的最佳发酵条件为温度32℃,黄酮类物质浓度0.308mg/mL的鼠曲草提取液,酵母量0.8%,其成品色泽淡黄绿色,质地均一,有光泽,半透明,具有典型的糯米发酵醇香味及鼠曲草清香味,酸甜比例适当,口感好,是富含黄酮类物质和各种氨基酸的保健型米酒。The fermentation techniques for the production of healthy rice wine were studied by mixed cultivation of Chapha liumaffine extract and glutinous rice. The optimal fermentation conditions were determined as： fermentation temperature 32℃, C. liumafine extract with 0.308 mg/mL flavonoid, yeast 0.8%. The fermented product was healthy rice wine, which was rich in flavonoid and amino acids, with light olive green in color, homogeneous quality, typical mellow fragrance of glutinous rice fermented wine and delicate fragrance of C.liumaffine. The rice wine looks luster and translucent, which tastes good with an appropriate mixed flavor of sour and sweet.

关 键 词：鼠曲草 混合发酵 保健酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程]