桂花甜酒酿酒曲的优选和工艺研究  

Optimization and Technological Study of Osmanthus Sweet Fermented rice Koji

作　　者：张惠雄 曹银宁[2] 

机构地区：[1]萧山区质量计量监测中心,浙江省杭州市311202 [2]杭州职业技术学院

出　　处：《酿酒》2007年第3期91-94,共4页Liquor Making

摘　　要：通过以糯米、桂花为原料,研究几种不同的酒曲在桂花甜酒酿酿制过程中对品质及发酵工艺的影响,并采用正交试验法来确定发酵时间、发酵温度等工艺条件。以桂花甜酒酿成品中总糖、总酸、酒精度、氨基酸态氮等指标参数进行分析,认为采用蜂蜜牌苏州甜酒曲的发酵时间为60h、发酵温度为32℃可以得到风味独特、品质优良的桂花甜酒酿。Using glutinous rice and the flowers of osmanthus fragrans as materials, the effects on quality and fermentation technology ofsev eral kinds of koji in the process of osmanthus sweet fermented rice making are investigated. The technological parameters, such as time and temperature etc, are determined using orthogonal tests. The index parameters of total sugar, acid, alcohol and amino acid contents are ana lyzed. Osmanthus sweet fermented rice with good quality and specific flavor is made using Honey-brand Suzhou sweet rice wine koji：at the fermentation time of 60 h and the temperature of 32℃.

关 键 词：甜酒曲 甜酒酿 加工工艺 桂花 糯米 

分 类 号：TS261.11[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]