甜酒酿的发酵工艺及其稳定性研究  

Optimization of Fermentation Process of Glutinous Rice Sweet Wine and the Stability of the Main Fermantation Indices

作　　者：蔡柳[1] 熊兴耀[1] 张婷婷[1] 曾璐[1] 

机构地区：[1]湖南省作物种质创新与资源利用重点实验室,湖南长沙410128

出　　处：《现代食品科技》2012年第5期527-529,520,共4页Modern Food Science and Technology

基　　金：湖南省长沙市重点项目(1016:DB0079)

摘　　要：以糯米为原料,经浸泡、蒸饭、拌曲、糖化和发酵等工序,得到醇甜清爽、风味和营养具佳的糯米甜酒;通过L9(34)正交试验确定甜酒酿发酵最佳工艺参数:拌曲量0.2%、发酵温度30℃、发酵时间60 h,并对糯米甜酒主要指标的稳定性进行了研究。After soaked, steamed and mixed with distiller＇s yeast, Glutinous rice was used as raw material for saccharification and fermentation to product rice sweet wine with excellent flavor and nutrition. Through L9（34） orthogonal test,the optimum fermentation parameters were determined as distiller＇s yeast dosage 0.2%, fermentation temperature 30 ℃ and fermentation time 60 h.The stability of the main indices of glutinous rice sweet wine was also studied.

关 键 词：糯米 发酵 稳定性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]