红曲黍米黄酒生产工艺的研究  

Research on the Production of Rice Wine by Monascus and Millet

作　　者：贾丽艳[1] 李园子[1] 乔立新[1] 周景龙[1] 李成林[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《酿酒科技》2012年第12期82-85,共4页Liquor-Making Science & Technology

基　　金：山西省高校高新技术产业化项目(20120014)

摘　　要：利用黍米作为发酵原料,用红曲和酵母进行发酵。通过单因素及正交试验,获得最佳红曲黍米黄酒的发酵条件:发酵温度30℃,红曲用量10%,酵母量为0.5%,发酵时间8 d。该条件下发酵的黄酒口味清醇,色泽红色、清亮透明、富有光泽,香气幽雅,具有独特风格。Millet was fermented by Monascus and yeast to produce rice wine and the optimum fermentation conditions were determined through single factor test and orthogonal test as follows： fermenting temperature was at 30 ℃, the use level of Monascus was 10 %, the use level of yeast was 0.5 %, and 8 d fermenting time. Under the above conditions, the produced flee wine had mellow taste and elegant aroma and special styles and it was red in color and clear and transparent.

关 键 词：黄酒 红曲 黍米 生产工艺 

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]