山药板栗保健稠酒的研究  

Production of Chinese yam and Chinese chestnut wine

作　　者：李魁[1] 毛利厂 路洪义 

机构地区：[1]河南工业大学粮油食品工程技术研究中心 [2]生物工程学院,河南郑州450052

出　　处：《中国酿造》2009年第11期172-174,共3页China Brewing

摘　　要：以山药、糯米、板栗为酿酒主原料,以槐花蜜、桂花酱为调味剂,酒药和"安琦"牌酿酒活性干酵母为糖化发酵剂,酿造山药保健稠酒的工艺技术。确定的工艺技术参数为:山药∶糯米∶板栗的配比量为3∶6∶1,酵母菌接种量0.4%,发酵温度(25±2)℃,主发酵时间7d;成品酒自然条件下贮存60d～120d,未出现异常现象。经检测,供试稠酒理化指标和微生物学指标均符合我国食品卫生标准。The healthy wine was produced using Chinese yam, glutinous rice and Chinese chestnut as the main materials, and honey and osmanthus sauce as flavoring agent, and Angel Brand Active Dry Yeast as starter. The optimal condtions were as followed： the ratio of Chinese yam, glutinous rice and Chinese chestnut 3：6：1, inoculum 0.4%, the fermentation temperature 25±2℃, main fermentation time 7d, and ageing time of wine 60-120 d. The physiochemical indexes and microbiological indexes of product meet the national food hygienic standard.

关 键 词：稠酒 山药 板栗 

分 类 号：TS262.91[轻工技术与工程—发酵工程]