纯黑米醪糟发酵工艺优化  

The optimization of fermentation process of pure black rice glutinous rice

作　　者：何勇 易晓成[2] 赵彬 魏祖晨 陈沛 万萍 HE Yong1 ,YI Xiao-cheng2 ,ZHAO Bin1, WEI Zu-chen1, CHEN Pei1 ,WAN Ping1(1. College of Pharmacy and Biological Engineering, Chengdu University, Chengdu , Sichuan 610106, China ; 2. Department of Wine and Food Engineering, Sichuan Technology Business College, Dujiangyan, Sichuan 611830, Chin)

机构地区：[1]成都大学药学与生物工程学院,四川成都610106 [2]四川工商职业技术学院酒类与食品工程系,四川都江堰611830

出　　处：《食品与机械》2018年第7期204-210,共7页Food and Machinery

基　　金：国家级大学生创新创业训练计划项目(编号:201611079011)

摘　　要：以黑米为原料,通过单因素试验研究黑米醪糟发酵过程中的5个主要影响因素,浸米时间、浸米温度、酒曲添加量、发酵温度以及发酵时间对黑米醪糟发酵的影响。以感官评分为响应值,采用响应面试验对黑米醪糟发酵工艺进行优化。结果表明,最适发酵条件为浸米时间1.0h、浸米温度63℃、酒曲添加量4.4%、发酵时间42h、发酵温度31℃。所得产品的主要理化指标为总糖236.9g/L、总酸4.3g/L、酒精度1.39g/100mL。该发酵条件下酿造出的黑米醪糟,呈紫红色,酿液透明有光泽,味浓甜,爽口,酒香味浓郁,口感软糯,具有黑米醪糟独特的风格和较高的营养价值。Five main influencing factors,including the time and the temperature of steeping rice,the amount of yeast addition,and the fermentation temperature and time were used as single factor,and their influences in fermentation of black rice fermented glutinous rice was studied by single factor experiments.Moreover,the sensory scale was used as the response value,and the fermentation process of black rice fermented glutinous rice was optimized by response surface method.The optimum fermentation conditions were as follows,the black rice was immersed at 63℃for 1.0 h,with the addition of 4.4% wine,and thenthe fermented for 42 hhat 31 ℃.The main physical and chemical indicators of the product were found to include 236.9 g/L of total sugar,4.3 g/L of total acid,and 1.39 g/100 mL of alcohol..Under the control of these conditions,the black rice was fermented to be glutinous rice,and it was purple-red,transparent and shiny,sweet and sweet,refreshing,rich aroma,soft taste,unique style and high nutritional value of black rice glutinous rice.

关 键 词：黑米醪糟 发酵工艺 浸米水 

分 类 号：TS262.4[轻工技术与工程—发酵工程]