安梨小米酒的研制  

Development of Pyrus Ussuriensis Millet Wine

作　　者：周云 张一凡 朱俊杰 柳雨汐 程诗文 宫林煜 尹璐璐 ZHOU Yun;ZHANG Yifan;ZHU Junjie;LIU Yuxi;CHENG Shiwen;GONG Linyu;YIN Lulu(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《农业科技与装备》2020年第5期40-43,共4页Agricultural Science & Technology and Equipment

基　　金：沈阳师范大学大学生创新创业训练计划项目(201910166033)。

摘　　要：以辽西特产的安梨与小米为原料,采用二次发酵工艺酿造安梨小米酒。以感官评分为指标,通过单因素试验和正交试验对安梨小米酒酿造工艺进行优化。结果表明:各因素对产品感官评分的影响依次为安梨汁添加量>酵母添加量>白砂糖添加量>发酵时间;最佳工艺条件为安梨汁添加量100%、酵母添加量0.12%、白砂糖添加量7%、发酵时间7 d。采用最佳工艺酿造的安梨小米酒色泽透亮,酸甜可口,果香和米香混合协调,适宜饮用。Pyrus ussuriensis millet wine was produced by secondary fermentation with anli and millet,a specialty in western Liaoning.The brewing process of Pyrus ussuriensis millet wine was optimized by single factor test and orthogonal test.The results showed that:The effect of each factor on the sensory score of the product was,in turn,the addition amount of anpear juice>the addition amount of yeast>the addition amount of white granulated sugar the fermentation time;The optimum technological conditions were 100%of anpear juice,0.12%of yeast,7%of granulated sugar/and 7 d of fermentation time.Pyrus ussuriensis millet wine made with the best technology has bright color,sweet and sour taste,harmonious mixture of fruit and rice fragrance,and suitable for drinking.

关 键 词：安梨小米酒 发酵 工艺优化 

分 类 号：TS262[轻工技术与工程—发酵工程]