魔芋米酒制作工艺研究  

Development of konjak rice wine

作　　者：梅新[1] 王少华[1] 蔡芳[1] 施建斌[1] 蔡沙[1] 陈学玲[1] 何建军[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《粮油食品科技》2016年第5期10-13,共4页Science and Technology of Cereals,Oils and Foods

基　　金：湖北省科技支撑计划项目(2014BBA217)

摘　　要：以碎米为原料,在传统工艺基础上,添加魔芋制作米酒,通过单因素试验和正交试验探讨了魔芋粉添加量、酒曲添加量、发酵温度和发酵时间等因素对米酒感官品质的。结果表明,魔芋米酒最佳制作工艺为魔芋粉添加量4.0%,酒曲添加量1.0%,发酵温度30℃,发酵时间72 h,在该条件下制作的魔芋米酒总糖含量为325.68 mg/m L,p H值3.27,可溶性固形物含量10.40%,酒精度5.47%。Konjaku rice wine was prepared by using broken rice and konjaku powder based on traditional techniques. The effect of the addition amount of konjaku powder,the addition amount of distiller’s yeast, fermentation temperature and fermentation time on sensory evaluation was investigated by single factor and orthogonal experiments. The results showed that the optimal manufacture process was addition amount of konjaku powder 4% , addition amount addition amount of distiller’s yeast 1.0% , fermentation tempera-ture 30℃ ,and fermentation time 72 h. The total sugar content was 325.68 mg/mL, pH value3. 27, sol-uble solids content 10. 4 0 % , alcoholic strength 5. 4 7 % .

关 键 词：碎米 魔芋粉 米酒 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]