醪糟加工工艺及其包装技术的研究  

Processing technology and packaging technology of fermented glutinous rice

作　　者：郑战伟[1] 张宝善[1] 孙娟[1] 董婷婷[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2012年第4期278-282,共5页Science and Technology of Food Industry

基　　金：陕西师范大学研究生培养创新基金(2011CXS023)

摘　　要：通过单因素实验研究了醪糟的最佳加工工艺和瓶装、袋装水浴高温杀菌确定最佳包装技术参数。实验以糯米为原料采用糖化发酵,通过对加工醪糟过程中糯米的浸泡时间、添加酒药的种类、发酵温度、发酵时间以及发酵环境等影响因素的研究,从而选取最佳加工工艺。然后再以该工艺为标准生产醪糟,研究确定了保存醪糟的最佳杀菌时间、温度及包装材料。The best processing technology of fermented glutinous rice was studied by single factor experiment and bottles,bags were sterilized in a water bath with high temperature to determine the optimum packaging technology parameters.Glutinous rice as raw materials by saccharification and fermentation has become fermented glutinous rice.The factors such as soaking time of rice,the types of adding yeast,fermentation temperature,fermentation time and fermentation environment were studied to obtain the best processing technology.And then the technology was used as the standard to get fermented glutinous rice.The research determined the best time and temperature of sterilization in saving fermented glutinous rice,as well as packaging material.

关 键 词：醪糟 工艺 发酵 包装 杀菌 

分 类 号：TS262.4[轻工技术与工程—发酵工程]