甜米酒发酵工艺条件研究  

Fermentation technology of sweet rice wine

作　　者：李华敏[1] 王艺欣 李林 黄萍萍[1] LI Huamin1, WANG Yixin1, LI Lin2, HUANG Pingping1(1.College of Food Engineering, Ludong University, Yantai 264025, China; 2.Yantai Cereals and Oil Quality Inspection Center, Yantai 265301, Chin)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]烟台市粮油质量检测中心,山东烟台265301

出　　处：《中国酿造》2018年第7期199-202,共4页China Brewing

基　　金：国家级大学生创新训练项目(201610451341);山东省自然科学基金联合培养项目(ZR2016CP12);鲁东大学引进人才项目(LY2013023);国家自然科学基金(31701570)

摘　　要：以糯米为原料,选择安琪甜酒曲发酵制作甜米酒,通过单因素试验和正交设计试验,研究了影响甜米酒发酵工艺条件的关键因素,探讨了发酵时间、料水比、接种量对甜米酒产品品质的影响。结果表明,在发酵时间为42 h、料水比为1.0∶0.9(g∶m L)、接种量为0.4%时,制得的甜米酒综合评分最高为98分,此时的甜米酒质地均匀、酒醪清澈、醇香浓郁,柔和爽口,具有独特的甜米酒风格。Using glutinous rice as raw material, sweet rice wine was prepared with Angel rice distiller＇s yeast. Through single factor experiments and orthogonal experiments, the key factors affecting the fermentation technology of sweet rice wine were studied, and effects of fermentation time, solid- liquid ratio, and inoculum on the quality of sweet rice wine were discussed. The results showed that when the fermentation time was 42 h, solid- liquid ratio was 1.0∶0.9 （g∶ml） and inoculum was 0.4%, the comprehensive score of the sweet rice wine was the highest of 98, the texture of the sweet rice wine was uniform. The wine was clear, mellow and full-bodied, soft and refreshing, with a unique sweet rice style.

关 键 词：甜米酒 糯米 甜酒曲 发酵工艺 正交试验 

分 类 号：TS261.4[轻工技术与工程—发酵工程]