糯米、黑米混合甜酒酿发酵工艺研究  

Study on Fermented Glutinous Rice Fermentation Process Mixing with Glutinous Rice and Black Rice

作　　者：黄镭[1] 熊汉国[2] 

机构地区：[1]华中农业大学楚天学院,湖北武汉430205 [2]华中农业大学食品与科技学院

出　　处：《现代农业科技》2013年第18期274-275,280,共3页Modern Agricultural Science and Technology

摘　　要：以糯米、黑米为主要原料,通过接种酒曲进行混合甜酒酿发酵,采用单因素和正交试验对混合甜酒酿的发酵工艺进行优化。结果表明:当黑米与糯米的比例为1∶4,酒曲添加量为0.6%,发酵温度为32℃,发酵时间为60 h时,产品口感醇甜,色泽晶莹而黑亮,风味独特。Taking glutinous rice and black rice as materials,fermentde glutinous rice fermentation process through the single factor and orthogonal experiment in the control was optimized.The results showed that the best technological parameters of fermentation were as follows：the proportion of black rice and the glutinous rice was 1：4, distiller＇s yeast dosage was 0.6%, fermentation temperature was 32℃ and fermentation time was 60 h.Mix sweet wine had better sweet and sour flavor, fuller smell.

关 键 词：糯米 黑米 甜酒酿 混合发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程]