红枣枸杞米酒的工艺优化研究  

Study on the Optimization of Rice Wine Technology With Jujube and Lycium Barbarum

作　　者：秦方园 王娟 汪慧慧 高硕 QIN Fangyuan;WANG Juan;WANG Huihui;GAO Shuo(Shandong Baimai Spring Wine Co.,Ltd.,Jinan 250200,Shandong,China)

机构地区：[1]山东百脉泉酒业股份有限公司,山东济南250200

出　　处：《酿酒》2020年第6期108-110,113,共4页Liquor Making

摘　　要：试验主要是完成一种红枣枸杞米酒的最佳酿造工艺的研究。以单因素试验研究为基础,考察发酵温度、发酵时间对米酒总糖度、总酸、酒精度和感官品质的影响,通过优化米酒工艺参数,对提高米酒质量有着重要意义。研究结果显示最优工艺参数为:发酵温度26℃、发酵时间20d。在该条件下酿造的产品各理化指标均符合国家现行标准,且感官评分可达93.5分。In this paper,the brewing technology of complex wine was studied,and the quality of the finished product was tested.Based on single-factor experimental research,the effects of fermentation temperature and fermentation time on the total sugar content,total acidity,alcohol content,and sensory quality of rice wine were studied.It is of great significance to improve the quality of rice wine by optimizing the technological parameters of rice wine.The experimental results showed that the optimum brewing process conditions were determined as follows:fermentation temperature 26℃,fermentation time 20 days.The physical and chemical indicators of the products brewed under these conditions are in accordance with the current national standards,and the sensory score can reach 93.5.

关 键 词：发酵温度 发酵时间 复合米酒 红枣 枸杞 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]