新型糯玉米甜酒酿的酿制工艺  

Research on the Processing Technology of New Type Fermented Waxy Corn

作　　者：岳凤丽[1] 郝征红[1] 井瑞洁[1] 张炳文[2] 

机构地区：[1]山东省农业管理干部学院科研开发处,山东济南250100 [2]济南大学食品科学与营养系,山东济南250002

出　　处：《食品研究与开发》2012年第4期131-134,共4页Food Research and Development

基　　金：山东省科技厅星火计划项目(项目编号:2009XH157)

摘　　要：以优质糯玉米为原料,采用固态开放式发酵工艺酿制甜酒酿。通过正交试验确定糯玉米甜酒酿的最佳发酵工艺参数:糯玉米碴粒度2.7 mm,甜酒曲用量1.5%,蔗糖添加量4%,发酵时间72 h。同时确定出甜酒酿产品的最佳糖酸比:37∶1。With quality waxy corn as raw materials,the fermented waxy corn was brewed by the technology of solid-state open fermentation.The optimum technological parameters of fermentation which were determined through orthogonal experiment were as follows： particle size 2.7 mm,the content of sweet rice wine koji 1.5 %,the content of sucrose 4 %,fermentation time 72 h.The optimum ratio of sugar and acid was also obtained,which was 37∶1.

关 键 词：糯玉米 甜酒酿 正交试验 糖酸比 

分 类 号：TS261.4[轻工技术与工程—发酵工程]