3种米酒曲发酵成品质量分析  

Quality Analysis of Three Kinds of Fermented Glutinous Rice Wine

作　　者：蔡敏[1,2] 李纪亮[1] 杨新河[1,2] 何安明[1] 

机构地区：[1]湖北工程学院生命科学技术学院,湖北孝感432000 [2]湖北省植物功能成分利用工程技术研究中心,湖北孝感432000

出　　处：《食品研究与开发》2016年第20期1-4,共4页Food Research and Development

基　　金：国家自然科学基金面上项目(31370692);湖北省自然科学基金面上项目(2014CFB573);湖北工程学院科研立项(201617[2015])

摘　　要：选用孝感地区优质糯米,采用3种不同的米酒曲,即孝感酒曲、安琪酒曲和宜昌土家酒曲及对应4种酒曲用量0.5%、0.7%、0.9%和1.1%发酵米酒成品。对米酒成品分别进行感官评定,并检测在发酵后不同时间段米酒成品总糖度、酸度和酒精度等理化指标。3种米酒曲不同用量发酵的米酒成品风味特征表现明显。Using Xiaogan quality glutinous rice, fermented rice wine were producted by three different rice wine koji, namely Xiaogan yeast, Angela yeast and Yichang Tujia yeast with the corresponding four starter dosage 0.5 %, 0.7 %, 0.9 % and 1.1%. The sensory evaluation and the physical and chemical indexes such as sugar, reducing sugar, acidity and alcohol were detected at different time after fermentation. The flavour char- acteristics of three kinds of different dosage of yeast fermentation rice wine were apparent.

关 键 词：米酒曲 米酒 酒精度 

分 类 号：TS261.7[轻工技术与工程—发酵工程]