淮山保健黄酒酿造工艺的研究  

Research on the Production Techniques of Healthcare Yam Yellow Rice Wine

作　　者：胡月芳[1] 

机构地区：[1]贺州学院化学与生物工程学院,广西贺州542899

出　　处：《酿酒科技》2013年第7期81-83,共3页Liquor-Making Science & Technology

基　　金：贺州学院项目(2012ZRKY02)

摘　　要：以淮山、糯米为主要原料,研发一种淮山保健黄酒。考察了原料配比、酵母用量、发酵时间、前发酵温度对成品酒品质的影响,优化了淮山黄酒酿造工艺条件。结果表明,最优酿造工艺条件为:淮山与糯米比例为3∶7,酵母用量为0.10%,30℃下前发酵6 d,然后在16～18℃中静置发酵26 d时,可得到风味独特、具有较高保健作用的淮山黄酒。Healthcare yam yellow rice wine had been developed with yam and glutinous rice as main raw materials. The effects of raw materials proportioning, the use level of yeast, fermenting time, and pre-fermentation temperature on the quality of product wine were investigated and the corresponding technical conditions had been optimized as follows： the ratio of yam and glutinous rice was 3：7, the use level of yeast was 0.10 %, 6 d pre-fermentation at 30 ~C, and 26 d static fermentation at 16~ 18 ~C. Finally, yam yellow rice wine with special taste and healthcare functions was produced.

关 键 词：淮山 糯米 保健黄酒 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]