黑米和糯米甜酒酿的研制  

Development of Sweet Black Rice and Glutinous Rice Wine

作　　者：郑焕芹[1] 曾庆华[1] 孙小凡[1] 张晓晓 任玉莹 李倩楠 罗迎 李慧敏[1] ZHENG Huan-qin;ZENG Qing-hua;SUN Xiao-fan　;ZHANG Xiao-xiao;RENG YuYing;LI Qian-nan　;LUO Ying;LI Hui-min(School of Agricultural,Liaocheng Univercity,Liaocheng 252059,China)

机构地区：[1]聊城大学农学院,山东聊城252059

出　　处：《聊城大学学报（自然科学版）》2017年第4期81-86,共6页Journal of Liaocheng University:Natural Science Edition

基　　金：聊城大学大学生科技文化创新基金项目(26312178818;26312178817);聊城大学实验技术研究项目(26322170253)资助

摘　　要：以黑米和糯米为原料,经安琪甜酒曲发酵制成黑米和糯米混合甜酒酿.通过单因素试验和正交试验探讨黑米和糯米甜酒酿的研制工艺,最后得出对甜酒酿的影响程度为发酵温度>发酵时间>安琪甜酒曲的添加量>蒸饭时间>黑米和糯米的质量比;黑米和糯米甜酒酿的最佳研制工艺为:在31℃的条件下,将黑米和糯米混合发酵55h,安琪甜酒曲的接种量为0.35%,蒸饭时间为42min,黑米与糯米的质量比为1∶3.这是在传统糯米甜酒酿基础上的进一步创新,传统的甜酒酿风味独特,营养丰富,口味甘甜,酒气芳香.混合发酵后的甜酒酿有黑米独特的香气,并且增强了其营养价值.Black rice and glutinous rice were mixed and fermented.By single factor experiments and orthogonal experiments,The optimum technology of black rice and glutinous rice wine was as follows:black rice and glutinous rice were mixed and then fermented under the condition of 31℃for 55 hours,the amount of Angel rice leaven added was 0.35%,steamed rice for 42 min,the ratio of black rice to glutinous rice of 1∶3.This was on the basis of traditional glutinous rice wine and further innovation.The traditional glutinous rice wine had unique flavor,nutrient-rich,sweet taste,aromatic aroma.The mixed fermented sweet wine brewed the unique aroma of black rice and enhanced its nutritional value.

关 键 词：黑米 糯米 安琪甜酒曲 单因素试验 正交试验 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS262.4[轻工技术与工程—食品科学与工程]