糯米甘蔗汁混合酿造甜米酒的工艺研究  

Study on the Technology of Sweet Rice Wine Brewing with the Mixture of Glutinous Rice and Sugarcane Juice

作　　者：余森艳 韦琴妮 李志红 Yu Senyan;Wei Qinni;Li Zhihong(College of Biology and Food Engineering,Guangxi Normal University for Nationalities,Chongzuo 532200,China)

机构地区：[1]广西民族师范学院生物与食品工程学院,广西崇左532200

出　　处：《现代食品》2020年第15期82-85,共4页Modern Food

基　　金：2019年度广西民族师范学院科研经费资助项目(编号:2019FG007)。

摘　　要：以优质糯米为主要原料,辅以甘蔗汁,采用安琪甜酒曲为发酵剂,研究糯米甘蔗汁混合酿造甜米酒的发酵工艺。通过单因素试验和正交试验,分别对甘蔗汁添加量、甜酒曲添加量、发酵时间以及发酵温度进行工艺优化研究。结果表明,糯米甘蔗汁混合酿造甜米酒的最佳发酵工艺条件为:甘蔗汁添加量20%、甜酒曲添加量0.6%、发酵时间5 d、发酵温度32℃,在此工艺条件下制得的甜米酒色泽淡黄,入口甘醇,风味独特,是一款符合健康理念的低酒度复合营养型米酒。Using high quality glutinous rice as the main raw material,supplemented by sugarcane juice,and angel Sweet Wine Koji as the fermentation agent,the fermentation technology of the mixture of glutinous rice and sugarcane juice to produce sweet rice wine was studied.Single factor experiment and orthogonal experiment were used to optimize the technology of sugarcane juice,sweet wine koji,fermentation time and fermentation temperature.The results showed that the optimum fermentation conditions for the production of sweet rice wine were as follows:20%sugar cane juice,0.6%sweet wine starter,5 days fermentation time and 32℃fermentation temperature.The sweet rice wine produced by this technology is light yellow in color,sweet in taste and unique in flavor.It is a low alcohol compound nutritional rice wine in line with the concept of health.

关 键 词：糯米 甘蔗 甜米酒 发酵 工艺研究 

分 类 号：TS261.4[轻工技术与工程—发酵工程]