发酵型无核黄皮甜米酒的研制  

Research and development of fermented sweet seedless-wampee rice wine

作　　者：伍国明[1] 潘荣邦 伍芳华 

机构地区：[1]佛山科学技术学院食品科学系,广东佛山528000 [2]郁南江南酒厂,广东郁南527100

出　　处：《中国酿造》2008年第12期99-102,共4页China Brewing

基　　金：国家星火计划项目(2006EA780038);广东佛山市科技发展专项资金项目(2005020071)

摘　　要：以郁南无核黄皮果为特色辅料通过全发酵制得黄皮保健糯米甜酒。探讨了主要发酵工艺及原料配比、黄酒高活性干酵母(YWBY)接种量、发酵温度、发酵时间和料水比对产品的影响。结果显示,在糖化醪中加入6.0%黄皮干粉,采用料水比为1:1.0,接入0.08%YWBY,26℃发酵8d,再经后发酵、压榨、澄清、灭菌等,酿造的黄皮甜米酒,酒体橙黄色,醇厚,甘甜爽口,保持了黄皮果的特征香味与治疗价值,有独特的风味。The Wampee Health Sweet Rice Wine was produced by fermentation with the addition of Yu＇nan seedless wampee fruit （Clausena lansium ＇Yu＇nan seedless ＇ ）.The main fermentation processing techniques and the effects of different materials, the yellow wine brewing yeast （YWBY） inoculum, fermentation temperature and time, and material to water ratio on the products were studied. Results showed that the optimized conditions was adding 6.0% dry wampee fruit powder to saccharifying solution, regulating material to water ratio at 1：1.0, inoculating 0.08% YWBY, being fermented at 26% for 8 d during the mainly fermentation. Then, the rice wine was further brewed through later fermention, compression, clarifying and sterilization. Under above conditions, the wampee health sweet rice wine was produced in the color of orange yellow, liquor tasty, pretty sweet, and had special coordinated fragrant smell ofwampee fruit and maintained the therapeutic values of the fruit.

关 键 词：郁南无核黄皮 糯米 发酵 甜米酒 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]