首乌芝麻米酒酿制工艺的研究  

Fermentation technology of shouwu and sesame rice wine

作　　者：王巍杰[1] 王秋艳[1] 吴尚卓[1] 

机构地区：[1]河北理工大学化工与生物技术学院,河北唐山063009

出　　处：《中国酿造》2010年第3期182-184,共3页China Brewing

摘　　要：利用微生物发酵黑米制备何首乌、桑葚和黑芝麻米酒,通过L(934)正交试验,以感官评分和黄酮含量为考察指标,考察了药液比例、酒曲和酵母粉比例、发酵时间和发酵温度对米酒制备的影响。确定首乌芝麻米酒最佳酿制工艺:药液比例为1∶5,酒曲和酵母粉的比例为1∶1,发酵温度30℃,发酵时间5d。Black rice was fermentated and prepared rice wine with shouwu, mulberry and black sesame. Effcts of ratios of liquid, proportion of rice wine starter with yeast, fermentation time and temperature on quality of rice wine were studied by evaluation of wine sensory quality and concentration of flavone. The optimum conditions were determined by the L9（3^4） orthogonal experiment as follows： the ratios of solid materials to liquid 1：5, the ratios office wine starter to yeast 1：1, fermentation temperature 30℃ and fermentation time 5d.

关 键 词：中药提取 发酵 正交试验 

分 类 号：TS262.91[轻工技术与工程—发酵工程]