功能性全谷物糙米酒酿制工艺的研究  

The Production of Rice Wine by Functional Whole Grain

作　　者：吕美[1] 

机构地区：[1]沈阳市粮油食品科学研究所,辽宁沈阳110025

出　　处：《酿酒科技》2015年第4期46-48,共3页Liquor-Making Science & Technology

摘　　要：将糙米发芽后,以发芽糙米为主要原料,利用酒曲进行发酵,以功能活性成分——谷胱甘肽为指标,研究全谷物糙米酒酿制工艺。结果表明,糙米用30℃水浸泡6 h后,用水轻轻冲洗,沥干水,在30℃恒温箱内发芽36 h,期间每隔1 h换气1次,每隔8 h淘洗1次,芽体长度可达到1 mm左右。当酒曲添加量为10%,加水量为200%、发酵温度25℃,发酵8 d时,谷胱甘肽含量最高,达到1.31 mg/g。成品米酒米香浓郁,酒味清爽、醇厚、柔和适口。After rice sprouted, the germinated brown rice was used as the main raw material for the fermentation by wine yeast, the active functional component-glutathione was used as the index to investigate the production process of rice wine. The experimental results showed that,brown rice soaked in water for 6 h at 30 ℃, then gently rinses with water and then water drained, then germinated in 30 ℃ constant temperature box for 36 h, and ventilation operated every 1 h and elutriation operated every 8 h during the germination process, finally bud length could reach up to about 1mm,as the adding level of wine yeast was 10 % and the adding level of water was 200 %（fermenting temperature at 25 ℃and fermenting time 8 d）, the content of GSH reached the highest to 1.31 mg/g. The produced rice wine has strong rice aroma with clean and soft taste.

关 键 词：全谷物 发芽糙米 糙米酒 谷胱甘肽 

分 类 号：TS261.4[轻工技术与工程—发酵工程]