红曲板栗糯米酒酿造工艺研究  

Production of Monascus-Chestnut-Glutinous Rice Wine

作　　者：邹静[1] 孟军[1] 张建才[1] 郭朔[1] 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066000

出　　处：《酿酒科技》2017年第2期65-67,共3页Liquor-Making Science & Technology

基　　金：秦皇岛市科技支撑计划项目(201501B030)

摘　　要：为了解决板栗深加工产品数量少、板栗消耗量小的问题,开发以板栗为酿酒原料的创新产品,缓解栗农丰产不丰收的问题。将板栗与糯米蒸熟后以1:9的比例混合,以紫红曲、米曲为糖化曲,采用半固态发酵技术生产红曲板栗糯米酿造酒。结果表明,按该工艺生产的成品酒的酒精度为19%vol,总糖为7.92g/L,总酸为6.69g/L,氨基酸态氮含量为1.27 g/L,总酯为0.63 g/L,挥发酯含量为0.22 g/L,杂醇油含量为0.42 g/L。通过调节板栗与糯米的比例,可以酿造出口感佳、营养价值高的酿造酒。The development of chestnut wine could increase chestnut consumption and is helpful to chestnut farmers. In the experiment, cooked chestnut was mixed with cooked glutinous rice at the ratio of 1 ： 9, Monascus purpureus and Aspergillus oryzae were used as saccharifying agents, and semi-solid fermentation technology was adopted to produce Monascus-chestnut-glutinous rice wine. The physiochemical indexes of the produced wine were as follows： 19 %vol alcoholicity, total acid content was 6.69 g/L, amino nitrogen content was 1.27 g/L, total esters content was 0.63 g/L, total sugar content was 7.92 g/L, volatile esters content was 0.22 g/L, and fusel oil content was 0.42 g/L. Besides, by regulat- ing the ratio of chestnut and glutinous flee, we may produce wine of high nutritional value and with enjoyable taste.

关 键 词：板栗 红曲 米曲 糯米酿造酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]