米糠柑桔酒生产工艺研究  

Production technology of rice bran citrus wine

作　　者：邵燕 卢中明 侯冰峰 李光辉[2] 

机构地区：[1]泸州老窖集团,四川泸州646000 [2]四川理工学院,四川自贡643000

出　　处：《中国酿造》2011年第6期202-205,共4页China Brewing

摘　　要：以新鲜柑桔和米糠为主要原料,对米糠柑桔酒生产工艺进行了研究。通过单因素试验和正交设计试验研究酵母接种量、发酵温度和初始含糖度等发酵条件对米糠柑桔酒发酵的影响,结果表明,各因素对米糠柑桔酒感官影响主次顺序为初始糖度>发酵温度>酵母接种量,在酵母接种量11%、发酵温度25℃、初始糖度14%的最佳发酵条件下,发酵可制得外观澄清、风味独特、品质稳定的米糠柑桔酒。The production technology of rice bran citrus wine was studied in this paper, using fresh citrus and rice bran as the main material. The influences of yeast inoeulum, fermentation temperature and initial sugar content on the fermentation of rice bran citrus wine were investigated by single factors and orthogonal experiments. The results showed that the order of affecting sensory quality of rice bran citrus wine was initial sugar content, fermentation temperature and yeast inoculum. The optimum fermentation conditions were obtained by orthogonal experiments as follows： yeast inoculum 11%, fermentation temperature 25℃ and initial sugar content 14%. Under these conditions, the product has clear appearance, unique flavor and stable quality.

关 键 词：米糠 柑桔酒 生产工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]