发酵型桂花米酒酿制工艺的研究  

Study on Fermentation Process of Osmanthus Rice Wine

作　　者：廖婷 吴晓娟 杨小静 范俐 LIAO Ting;WU Xiao-juan;YANG Xiao-jing;FANG Li(Tea and Food College,Wuyi University,Wuyishan 354300,Fujian,China)

机构地区：[1]武夷学院茶与食品学院

出　　处：《食品研究与开发》2019年第11期106-110,共5页Food Research and Development

基　　金：福建省大学生创新创业训练计划项目(201710397036)

摘　　要：研究以糯米为主要原料,辅以桂花糖渍,安琪甜酒曲为发酵剂,酿制桂花米酒。通过正交试验,分析得出桂花米酒酿制的最佳工艺条件,即甜酒曲添加量0.4%,桂花糖渍添加量1%,产醇发酵温度18℃发酵3d。在此条件下酿制的桂花米酒颜色淡黄清亮,花香幽雅与醇香谐调、口感良好,质量符合有关食品标准。The fermentation process of osmanthus rice wine was studied in this paper,it took glutinous rice and osmanthus sugar stain as material,sweet wine song as leavening agent.Through orthogonal test,the optimum technological conditions for producing osmanthus rice wine were obtained,they were sweet koji 0.4 %,osmanthus sugar stain 1 %,alcohol fermentation temperature 18 ℃ and time 3 d. The osmanthus rice wine was light yellow and bright,delicate fragrance and mellow fragrance was in harmony,and its quality meet relevant food standards under these conditions.

关 键 词：桂花米酒 发酵条件 甜酒曲 温度 时间 

分 类 号：TS262.4[轻工技术与工程—发酵工程]