生料发酵制备罗平小黄姜糯米保健酒的工艺研究  

Study on the Process of Raw Material Fermentation for Preparing Luoping Yellow Ginger and Glutinous Rice Healthy Wine

作　　者：赵丛丛[1] 杨君艳 李泽田 陈继珂 李虹琴 吴宁 翁明琴 ZHAO Cong-cong;YANG Jun-yan;LI Ze-tian;CHEN Ji-ke;LI Hong-qin;WU Ning;WENG Ming-qin(Qujing Normal University,Qujing 655011,Yunnan,China)

机构地区：[1]曲靖师范学院,云南曲靖655011

出　　处：《食品研究与开发》2018年第15期85-89,共5页Food Research and Development

基　　金：云南省教育厅科学研究一般项目(2015C088Y);曲靖师范学院重点专业(2016zdzy003);云南省大学生创新创业训练项目(2073010020)

摘　　要：对生料发酵制备罗平小黄姜糯米保健酒的工艺进行研究,通过单因素和正交试验得到最佳的发酵条件为:发酵时间为48 h,姜汁糯米质量比为1∶40、淀粉酶添加量30 U/g、糖化酶添加量350 U/g,用此工艺酿造出的保健酒具有姜酒特有的醇香,酒质澄清透明,口感怡人,质量符合标准要求。In this experiment,the process of raw materials feermentation for preparing Luoping yellow gingerand glutinous rice wine was studied,the best fermentation conditions obtained by single factor and orthogonalexperiment was： The fermentation time was 48h,the ratio of glutinous rice ginger1 ： 40,amylase 30 U/g,glucoamylase 350 U/g. Health wine brewed with this process has a unique mellow,wine clear and transparent,pleasant taste, quality meets the standards.

关 键 词：生料发酵 罗平小黄姜 糯米 保健酒 

分 类 号：TS262.91[轻工技术与工程—发酵工程]