黄芪黄酒工艺初探  

Research on Craft of Astragalus Rice Wine

作　　者：卢开华[1] 何娅 

机构地区：[1]曲靖师范学院后勤服务中心,云南曲靖655011 [2]曲靖农业学校,云南曲靖655011

出　　处：《食品与发酵科技》2016年第1期78-83,共6页Food and Fermentation Science & Technology

摘　　要：为增加黄酒的种类,以传统保健养生理论为基础,根据我国传统配方,结合现代科学理念,以黄芪、糯米为主要原料,以黄酒传统酿造工艺生产黄芪黄酒,重点研究酒曲种类、料水比、杀菌温度、杀菌时间、黄芪用量等几个因素对黄芪黄酒成品酒质的影响。结果表明最佳发酵工艺条件为雅大黄酒曲添加量为0.5%;料水比为1∶1.5;杀菌温度为80℃,可得到具有独特的风味和保健养生功能的黄芪黄酒。To increase the type of rice wine,based on the traditional theory-based health care, according to China＇s traditional recipes, combined with modern science philosophy and astragalus, glutinous rice as the main raw materials, producing radix astragali rice wine by the traditional brewing technology. In this paper, we emphasized the influence of the types of distiller＇s yeast, feed water ratio, fermentation time, sterilization time, dosage and other aspects of astragalus rice wine on the quality of finished wine. The results showed that the best conditions for fermentation of rice wine were： ya da qu was 0.5%; feed water ratio of 1∶1.05; sterilization temperature of 80℃,in this condition we can have an unique flavor and health functions of health astragaloside rice wine.

关 键 词：黄芪 传统工艺 保健黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程]