红薯糯米酒制作工艺研究  

Production of Sweet Potato & Glutious Rice Wine

作　　者：陈林[1] 顾欣[1] 曲留柱[1] 李迪 谢奉勇 王颖 CHEN Lin;GU Xin;QU Liuzhu;LI Di;XIE Fengyong;WANG Ying(Basic Experimental Teaching Center for Biology and Food Science,Technology Center for Local BioresourcesDevelopment of Northeast Chongqing,College of Life Science and Engineering,Chongqing ThreeGorges University,Wanzhou,Chongqing 404100,China)

机构地区：[1]重庆市生物与食品基础实验教学中心渝东北特色生物资源开发利用工程中心重庆三峡学院生命科学与工程学院,重庆万州404100

出　　处：《酿酒科技》2018年第6期112-115,121,共5页Liquor-Making Science & Technology

基　　金：重庆市教委科学技术研究项目"红薯糯米酒异步发酵工艺研究及杂醇油控制"(KJ1601018)

摘　　要：以红薯、糯米为主要原料,采用正交实验研究糯米酒发酵工艺配方,结果表明,红薯糯米酒最佳工艺参数为红薯糯米比例为2∶3,料液比1∶2,糖化酶添加量0.5%,酵母添加量0.5%,30℃下发酵7 d。在此工艺下酿造的红薯糯米酒色泽微黄,酒香和红薯香味浓郁,口感细腻。The optimum production conditions of sweet potato glutinous rice wine were summed up through orthogonal test as follows： the ratio of sweet potato/glutinous rice was 2∶3, the ratio of solid/liquid was 1∶2, the adding quantity of saccharifying enzyme was 0.5 %, the adding level of yeast was 0.5 %, 7 d fermentation at 30 ℃. Under the above conditions, the produced wine was light yellow in color and it had strong wine sweet potato aroma and exquisite taste.

关 键 词：红薯 糯米 发酵 工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]