液化法发酵小米酒酿工艺研究  

Study on the liquefaction fermentation process of millet wine

作　　者：周行[1,2] 牛津桥[1,3] 周洁[1] 石桐 张献文[1] 刘凤珠[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001 [2]中铁十局集团房地产开发有限公司,山东济南250001 [3]上海烟草集团有限责任公司北京卷烟厂,北京101121

出　　处：《食品工程》2016年第2期42-45,共4页Food Engineering

摘　　要：以小米为原料,通过添加淀粉酶和接种酒曲进行液态法发酵甜酒酿。采用单因素和正交试验对发酵工艺进行优化。试验结果表明,当加水比1:3,α-淀粉酶添加量0.55%,甜酒曲添加量0.3%,酵母接入量0.125%,糖化时间4 d,发酵时间5 d时,产品口感甜醇,呈琥珀色,风味独特。With millet as raw material, the sweet millet wine was fermented through liquefaction fermentation by adding amylase and distiller＇s yeast. The fermentation process was optimized by single factor and orthogonal experi- ment. The results showed that when the proportion of millet to water, additive amounts of α -amylase, liqueur koji and yeast, saccharification and fermentation time were 1：3, 0.55%, 0.3%, 0.125%, 4 days and 5 days respectively, the am- ber millet wine would taste alcohol sweet with unique flavor.

关 键 词：小米 甜酒酿 液化 发酵 

分 类 号：TS262.34[轻工技术与工程—发酵工程]