莲子糯米酒酿造工艺研究  

Study on brewing process of lotus seed rice wine

作　　者：莫凡[1] 何国庆[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院浙江省食品微生物科技重点实验室,浙江杭州310013

出　　处：《食品工业科技》2015年第18期152-155,共4页Science and Technology of Food Industry

基　　金：十二五国家科技支撑计划项目(2012BAD37B01);国家自然科学基金项目(31130042)

摘　　要：以莲子和糯米为原料,通过不同条件对比分析对莲子糯米酒的酿造工艺进行探讨。结果表明:糯米蒸煮时间20 min、莲子蒸煮时间30 min,莲子糯米质量比为1∶2,料水比为1∶0.7,按原料质量百分比添加10%的麦曲、1.5%的酒曲和0.6%的淀粉酶,主发酵时间为7 d,温度28℃的工艺条件下,后发酵23 d,可酿制莲子糯米酒。其成品酒的各项理化指标与感官指标均符合国家标准GB/T 13662-2008的要求,具有独特的香气与风味,总酚含量为863.71μg/m L,总黄酮含量为135.12μg/m L,保健成分含量得到了提高。Through the contrastive analysis of different conditions,lotus seed Chinese rice wine brewing process was studied and result was obtained：Rice cooking time and lotus seed cooking time was 20 minutes and 30 minutes respectively. The mass ratio of lotus seed to rice was 1 ∶2,the ratio of material to water was 1 ∶0.7.Addition quantity of wheat starter,Chinese yeast and amylase was 10%,1.5% and 0.6% respectively. Main fermentation time was 7 day and main fermentation temperature was 28 ℃. Experiment results showed that the quality as well as the sensory evaluation of lotus seed Chinese rice wine meet the state standard of Chinese rice wine GB/T 13662-2008. The content of total polyphenol and total flavonoids in Lotus seed Chinese rice wine was 863.71 μg/m L and 135.12 μg/m L respectively.

关 键 词：莲子 糯米 酿造工艺 总酚 总黄酮 

分 类 号：TS262.4[轻工技术与工程—发酵工程]