野木瓜糯米酒的加工工艺  

Study on Processing Technology of Chaenomeles Cathayensis Glutinous Rice Wine

作　　者：田亮[1,2] 王文平[1,2] 吴国卿[1,2] 阳志锐[1] 孙萍[1] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550003 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550003

出　　处：《食品研究与开发》2011年第5期66-68,共3页Food Research and Development

基　　金：贵州省科技厅工业攻关项目(黔科合GY[2009]3052);贵州大学引进人才科研项目[贵大人基合字(2008)017号]

摘　　要：以野木瓜和糯米为主要原料研制野木瓜糯米酒。实验确定了最佳工艺参数为,果汁:甜酒比例为1:1(mL/g),酵母的添加量为0.1%,发酵温度28℃。并初步探讨了对野木瓜糯米酒的澄清效果,实验结果表明:在50 mL的果酒中添加2%的皂土溶液4 mL,澄清效果最佳,澄清后透光率高达90.0%。野木瓜糯米酒风味独特、酒香醇厚、果味清新,果香与糯米酒香相互协调,具有极其重要的开发价值和广阔的市场前景。Chaenomeles cathayensis and glutinous rice as the main materials,Chaenomeles cathayensis glutinous rice wine was prepared.The optimum technological conditions as follows： juice and glutinous rice wine ratio was 1：1（mL/g）,the amount of yeast was 0.1 %,fermentation at temperature 28 ℃.The settle effect of Chaenomeles cathayensis glutinous rice wine were discussed,the results shown that 2 % bentonite was added in 50 mL wine,the optimum effect was obtained and the transmittancy achieved at 90.0 %.Chaenomeles cathayensis glutinous rice wine with unique flavour,full-bodied,with liqueur,fruit and glutinous rice wine coordination,and has an important developmental value and broad market prospect

关 键 词：野木瓜 果酒 糯米酒 澄清 

分 类 号：TS262[轻工技术与工程—发酵工程]