生料法黑糯米保健酒酿造工艺的初步研究  

Preliminary study on technics of liquor-making for black sticky rice health wine with uncooked materials

作　　者：孙志栋 许丽娜[1,2] 陈国 陈惠云 

机构地区：[1]宁波市农业科学研究院农产品加工所,宁波315040 [2]浙江万里学院,宁波315100

出　　处：《食品科技》2010年第3期98-103,共6页Food Science and Technology

基　　金：宁波市科技基金项目(2004C100031);宁波市农业科技成果转化基金项目(2008C30011)

摘　　要：黑糯米含有多种维生素和人体必需的矿物质,用其酿造的黑糯米保健酒具有滋阴益肾、健脾暖肝等功效。生料酿酒工艺与传统发酵工艺比较,具有节约能源、出酒率高、操作简便、便于工业化生产等优点,被认为是我国酿酒工业发展的主要方向之一。探讨了黑糯米生料酿酒的最佳工艺条件,主要以酒的感官品质、发酵时间、总酸含量为评价指标,实验结果表明提高黑糯米生料酿酒感官品质的工艺条件是:粉碎粒度80%为Φ0.45mm,pH5,曲料比为0.8%,发酵温度为25℃,水料比为250%。The black glutinous rice has various vitamins and essential mineral substance,making use of it to make health care wine by fermentation have a benefit kidney of reinforce body fluid,repairing the stomach warm liver etc.effect.Compare with Tradition fermentation craft,taking black glutinous rice as raw material to brew wine have economy energy,raise a wine rate,operate simple,the easy to industrialization produces etc.advantage,being praised for direction of white spirit （alcohol） industry development in our country.This article has discussed the best craft condition which the black glutinous rice crude material brews alcohol,mainly take the fermented alcohol sense organ quality,the fermentation time,the total acid content as the appraisal target,obtains the black glutinous rice crude material through the experiment to brew alcohol the feeling in the mouth better time craft condition is：The proportion of raw material and distiller＇s yeast is 0.8%,the fermentation temperature is 25 ℃,the proportion of raw material and water is 250%.

关 键 词：黑糯米 保健酒 生料酿酒 工艺条件 

分 类 号：TS262.3[轻工技术与工程—发酵工程]