红枣茶混合糯米发酵生产新型黄酒的研究  

Study on Production of New Rice Wine by Fermenting the Mixture of Jujube Tea and Sticky Rice

作　　者：黄瑶[1] 黄瑞锦 廖春燕[1] 程雪梅[1] 

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《河南农业科学》2013年第6期156-160,共5页Journal of Henan Agricultural Sciences

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：以红枣茶和糯米为原料,研究其混合发酵生产黄酒的最佳工艺条件。结果表明,发酵产酒的最佳工艺条件为:按照红枣茶∶干糯米(V/m)=1∶1的比例,将干糯米蒸熟后加入红枣茶中,然后按照体积比25∶2向上述混合液中接入根霉孢子液,于29℃糖化2d,之后按照体积比25∶2向上述混合液中加入酵母菌液,于29℃发酵5d,得新型黄酒。所得酒液外观橙黄色,枣香、酒香和谐,风味独特,感官品评得分90。The technology of the new rice wine produced by fermenting the mixture of jujube tea and sticky rice was studied.The results showed that the optimum ferment technological conditions were：according as the mixing ratio of jujube tea to sticky rice was 1∶1（V/m）,sticky rice and jujube tea were mixed,then rhizopus spore suspension was inoculated in the mixture according the ratio of mixture to rhizopus spore suspension was 25∶2（V/V）,saccharifying for 2 days under 29 ℃,yeast was inoculated in the mixture according as the ratio of mixture to rhizopus spore suspension was 25∶2（V/V）,fermenting for 5 days under 29 ℃,finally the new rice wine was got,which had typical style with orange color and harmonious taste from fragrance of jujube and wine.

关 键 词：红枣 糯米 发酵 黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程]