罗汉果茶汁混合糯米发酵生产营养型黄酒的研究  

Study on the Nutrient Rice Wine Produced by Fermenting the Mixture of Mangosteen Tea and Sticky Rice

作　　者：黄瑶[1] 秦艳梅[1] 廖春燕[1] 谢培兰 易弋[1] 

机构地区：[1]广西科技大学生物与化学工程学院柳州545006

出　　处：《食品工业》2013年第6期97-99,共3页The Food Industry

基　　金：广西教育厅高等学校立项科研项目(201204LX262);广西工学院科学基金项目(院科自1166214)

摘　　要：研究以干罗汉果和糯米为原料混合发酵生产营养型黄酒的工艺条件。结果表明发酵产酒的最佳工艺条件为:糯米与罗汉果茶汁混合比例为1.5:1(m/V),根霉接种量为5%,30℃糖化2 d后添加酵母,酵母接种量为3%,30℃发酵5 d。所得酒液外观浅黄色,茶香、酒香和谐,具有典型风格。Dried fruits ofMomordica grosvenori Swingle and sticky rice were used as raw materials to produce the nutrient rice wine. The results showed that the optimum fermented technological condition was that the mixing ratio of sticky rice to Mangosteen tea 1.5 ： 1 （m/V）, inoculating rhizopus concentration 5%, saccharified at 30 ℃ for 2 d, inoculating yeast concentration 3%, fermenting at 30 ℃ for 5 d. The rice wine gotten was with typical style, yellow color, harmonious taste from fragrance of tea and wine.

关 键 词：罗汉果茶 糯米 发酵 营养型黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程]