黑米、糯米混合甜酒发酵研究  

Study on Black Rice,Glutinous Rice Mixed Rum Fermentation

作　　者：唐远谋[1] 焦士蓉[1] 邱实[1] 唐鹏程[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《酿酒》2010年第1期84-86,共3页Liquor Making

摘　　要：将黑米、糯米混合进行甜酒发酵,选取黑米和糯米比例、酒药添加量、发酵时间以及发酵温度,进行单因素及正交试验,以发酵甜酒的酒精度、总糖、总酸及感官指标为标准,确定了黑米和糯米混合发酵的最佳配比量是1:4.2,酒药添加量是米总重量的0.8%,发酵时间是64h,发酵温度为28℃。Using the Brown Rice and the Glutinous Rice mixture to ferment,by the Brown Rice and the glutinous rice proportion,the yeast recruitment,the fermentation time as well as the fermentation temperature,Through the single factor and orthogonal experiment,the best process conditions is：proportion quantity of the Brown Rice and the Glutinous Rice mix to ferment is 1：4.2,yeast recruitment is 0.8% of the whole rice weight,fermentation time is 64h,fermentation temperature is 28℃,by the liquor precision of the fermentation sweet wine,the total sugar,the total acid and the sense organ target as the standard.

关 键 词：糯米 黑米 甜酒 混合发酵 

分 类 号：TS261.2[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]