甜酒酿生产工艺的优化研究  

Optimization of production technology of fermented glutinous rice

作　　者：周桃英[1] 李杏元[1] 刘红煜[2] 潘嫣丽[3] 

机构地区：[1]黄冈职业技术学院生物系,湖北黄冈438002 [2]黑龙江生物科技职业学院,黑龙江哈尔滨150025 [3]广西农业职业技术学院,广西南宁530007

出　　处：《中国酿造》2009年第9期134-136,共3页China Brewing

摘　　要：以糯米为主要原料,接种酒药来生产甜酒酿,通过正交试验对生产工艺进行优化,结果表明,最佳的生产工艺条件是酒药添加量为0.30%,发酵温度为30℃,发酵时间为60h。营养成分分析结果表明,恰当发酵时间的甜酒酿,不仅可以适当的降低高能物质,还可改善甜酒酿的营养结构,尤其是可以增加游离氨基酸、糖类、有机酸的含量,使甜酒酿的营养更加全面丰富。Glutinous rice was used as the main raw material to produce fermented glutinous rice by inoculating Xiaoqu. Through the orthogonal experiment, the optimum conditions were obtained as follow： adding Xiaoqu 0.30%, fermentation temperature 30℃, fermentation time 60 b. Nutrient composition analysis showed that fermented glutinous rice not only reduce the high - energy material, but also improve the nutritional structure, especially to increase the free amino acids, sugars, organic acids content, so the nutritional fermented glutinous rice more comprehensive rich.

关 键 词：甜酒酿 发酵时间 工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程]