(保健型)金樱子糯米酒发酵工艺研究  

Study on Fermentation Process of Healthy Rosa lacvigata Glutinous Rice Wine

作　　者：潘百明[1] 伍淑婕[1] 邓志勇[1] 梁昌祥[1] 邓义杰[1] 

机构地区：[1]贺州学院,贺州542899

出　　处：《食品工业》2016年第7期155-158,共4页The Food Industry

基　　金：广西科学研究与技术开发计划课题"贺州农业科技园区科技服务平台建设[桂科能14258003]";贺州学院科研项目"红草酒新法酿造工艺研究[2014ZD04]"

摘　　要：为开发保健酒,以糯米和金樱子为原料,按一定比例混合发酵制得保健型金樱子糯米酒;以总糖、总酸和酒精度为主要考察指标通过单因素和正交试验,确定了保健型金樱子糯米酒最佳工艺。结果表明:糯米和金樱子质量比11︰1、酒曲接入量0.6%、发酵温度30℃、发酵时间4 d,所得酒品呈琥珀色,酒体醇厚协调,甘甜爽口,富于浓郁金樱子的色泽和香味,很好地保持了金樱子的营养和保健功能。The healthy Rosa lacvigata glutinous rice wine was obtained from Rosa lacvigata and sticky rice which were mixed and fermented in order to develop healthy wine. The optimum fermentation process was obtained by single factor test and orthogonal design which the quality of health wine was mainly evaluated by the index of total sugar, total acid and organic alcohol. The results showed that the optimum condition was obtained as follows： the ratio of sticky rice and Rosa lacvigata was 11 ： 1, the addition of distillers yeast was 0.6%, fermentation temperature was at 30 ℃, fermentation time was 4 d. With this method, the wine showed amber, mellow and harmonious, tasty and refreshing, with rich flavor of Rosa lacvigata, and keeoing the nutrition and healthcare function of Rosa lacvigata.

关 键 词：糯米酒 金樱子 发酵工艺 

分 类 号：TS261.4[轻工技术与工程—发酵工程]