红曲糯米酒酿造工艺优化  

Optimization of Processing Technology of Red Starter Glutinous Rice Wine

作　　者：陈艳[1] 罗玮[1] 顾秋亚[1] 余晓斌[1] 

机构地区：[1]江南大学生物工程学院糖化学与生物技术教育部重点实验室,江苏无锡214122

出　　处：《酿酒科技》2012年第11期20-24,共5页Liquor-Making Science & Technology

基　　金：国家自然科学基金项目(21176105);中央高校基本科研业务费专项资金(JUSRP111A24)

摘　　要：以糯米为原料,采用自制纯种红曲、甜酒曲以及活性干酵母为糖化发酵剂酿造具有保健功能的红曲糯米酒,确定最佳酿造方案为先添加甜酒曲糖化糯米淀粉,再加入红曲、酵母、水进行发酵产酒;最佳酿造工艺条件为:甜酒曲、红曲、活性干酵母加入量分别为投料量的0.8%、10%、1‰,料水比1∶2,发酵温度28℃,糖化发酵时间5 d,采用此工艺酿造的红曲米酒感官评定得分最高。In this experiment, red starter healthcare wine was developed by using glutinous rice as raw material, and self-made red starter, liqueur koji and active dry yeast as saccharifying ferments. The optimum brewing scheme was determined as follows： adding liqueur koji at first for sac- charification of glutinous flee, then red starter, yeast and water were added for fermentation. In order to produce red starter rice wine with the highest sensory evaluation scores, the following technical conditions were recommended： the addition levels of liqueur koji, red starter and active dry yeast accounted for 0.8 %, 10 %, 1‰ of the feeding capacity, respectively, the ratio office and water was 1：2, fermentation temperature was at 28 ℃, and saccharification and fermentation time was 5 days.

关 键 词：红曲糯米酒 发酵 保健酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]