发芽糙米和糯米甜酒酿的研制  

Development of sweet germinated brown rice and glutinous rice wine

作　　者：曾庆华[1] 郑焕芹 孙小凡[1] 张晓晓 ZENG Qing-hua;ZHENG huan-qin;SUN Xiao-fan;ZHANG Xiao-xiao(Department of Food Science and Engineering,Liaocheng University,Liaocheng 252000,Shangdong,China)

机构地区：[1]聊城大学食品科学与工程系

出　　处：《粮食与油脂》2019年第8期66-69,共4页Cereals & Oils

基　　金：聊城大学大学生科技文化创新基金项目(26312178817)

摘　　要：以发芽糙米和糯米为原料,经安琪甜酒曲发酵制成混合甜酒酿。通过单因素试验和正交试验探讨甜酒酿的研制工艺,得出最佳工艺:在31℃的条件下,将发芽糙米和糯米混合发酵55h,安琪甜酒曲的添加量为0.35%,蒸饭时间为38min,糙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。混合发酵后的甜酒酿有发芽糙米独特的香气,并且增强了其营养价值。With germinated brown rice and glutinous rice as raw materials,mixed fermented sweet wine was fermented by Angel sweet wine yeast.By single factor experiments and orthogonal experiments,the optimum technology of mixed fermented sweet wine was as follows:germinated brown rice and glutinous rice were mixed and then fermented under the condition of 31 ℃ for 55 h,the amount of Angel sweet wine yeast added was 0.35%,steamed rice for 38 min,the mass ratio of germinated brown rice to glutinous rice was 1∶3.It was further innovation on the basis of traditional glutinous rice wine.The mixed fermented sweet wine brewed the unique aroma of germinated brown rice and enhanced its nutritional value.

关 键 词：糙米 糯米 安琪甜酒曲 单因素试验 正交试验 

分 类 号：TS261.21[轻工技术与工程—发酵工程]