保健型红枣米酒发酵工艺研究初探  

Primary study on fermentation technology of healthy jujube rice wine

作　　者：孙科[1] 

机构地区：[1]徐州生物工程职业技术学院生物工程系,江苏徐州221006

出　　处：《发酵科技通讯》2014年第3期34-36,共3页Bulletin of Fermentation Science and Technology

摘　　要：以红枣和糯米为原料研究保健型红枣米酒的发酵工艺,结果认为当红枣原汁添加量为15%,红枣原汁的添加方式为拌曲时添加,主发酵温度为27℃时最佳。发酵得到的红枣米酒既具有红枣特有的香气,又具有米酒绵软醇厚的口感,同时具有很强的保健功能。Jujube and sticky rice are used as raw materials to study the fermentation technology of healthy jujube rice wine, the conclusion shows that the best fermentation conditions are： the addition of jujube juice is 15%, and add the jujube juice when mix the distiller＇s yeast, the primary fermentation temperature is 27 ℃. The jujube rice wine produced by fermentation has a date-specific odor, but also has a mellow taste of rice wine, and has a strong health care function.

关 键 词：红枣 糯米 保健型 米酒 发酵工艺 

分 类 号：TS262.5[轻工技术与工程—发酵工程]