黑米酒的工艺研究声明  

A Study on the Technology of Black Rice Wine

作　　者：孙晓雪 彭欣莉[1] SUN Xiao-xue;PENG Xin-li(Jilin Engineering Normal University, Changchun Jilin 130052, China)

机构地区：[1]吉林工程技术师范学院,吉林长春130052

出　　处：《吉林工程技术师范学院学报》2020年第11期113-116,共4页Journal of Jilin Engineering Normal University

摘　　要：黑米酒是在糯米为原料基础上,添加辅料黑米、黑豆,通过对黑豆挤压膨化实现体积膨大,将一些天然存在的抗营养因子和有毒物质破坏,增加口感,在单一米酒的基础上综合黑米与黑豆的特点与优势发酵酿造特色的米酒。选取黑米添加量、发酵温度、发酵时间作为考察因素,在单因素实验的基础上,设计L9(33)水平的正交实验,正交试验结果即黑米添加量为30%发酵时间60h发酵温度22℃所酿造米酒感官评价最高。Black rice wine is a type of wine that is made by adding black rice and beans as auxiliary materials to glutinous rice.The black beans are extruded for expansion,which destroys some naturally-occurring anti-nutritional factors and toxic substances,and improves the taste.In this way,a rice wine with special characteristics is fermented and brewed that adopts the features and advantages of black rice and black beans.In the process,the black rice addition amount,fermentation temperature,and fermentation time are selected as the factors in the study to design an L9(33)orthogonal experiment on the basis of single-factor experiments.The result shows that that the sensory evaluation of rice wince brewed at 22℃for fermentation is the best when the black rice addition is 30%,and the fermentation time is 60 hours.

关 键 词：黑米酒 酿造工艺 正交试验 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]