百合糯米甜酒加工配方  

The Formula of Fermentation during the Processing of Lilium&Polished Glutinous Rice Wine

作　　者：齐成媚 杨静芸 刘怡君 卢雯 杨永雪 全沁果 QI Chengmei;YANG Jingyun;LIU Yijun;LU Wen;YANG Yongxue;QUAN Qinguo(College of Chemistry and Bioengineering,Hunan University of Science and Engineering,Yongzhou 425199;Hunan Engineering Research Center of Soil Borne Disease of Green Control Technology,Yongzhou 425199;Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in South Hunan,Yongzhou 425199)

机构地区：[1]湖南科技学院化学与生物工程学院,永州425199 [2]土传病害绿色防控湖南省工程研究中心,永州425199 [3]湘南优势植物资源综合利用湖南省重点实验室,永州425199

出　　处：《食品工业》2021年第2期83-86,共4页The Food Industry

基　　金：国家重点研发计划项目(2017YFD0201600);国家自然科学基金项目(31601696);湖南省重点研发计划项目(2017NK23601)。

摘　　要：以百合、糯米为主要原料,以综合感官评分为指标,采用模糊数学感官评价法结合单因素-响应面试验确定了百合糯米甜酒发酵工艺的配方。结果表明,百合糯米甜酒最佳工艺参数为百合糯米物料质量比1∶3、糖化酶添加量0.5%、酵母添加量0.4%、发酵时间5 d、料液比为1∶2(g/mL)、发酵温度为30℃,该条件下综合感官评分为91.87。研究为保健型百合糯米甜酒的研发提供了理论依据。Lilium and polished glutinous rice were used as the raw materials to put in the traditional formula of grain wine.The optimum additions of ratio of Lilium/polished glutinous rice,adding quantity of saccharifying enzyme,adding level of yeast,and fermentation time were determined by sensory evaluation of fuzzy mathematics combined with single factorresponse surface test.It was shown that the comprehensive sensory score was 91.87,which could be obtained under the following optical conditions:The mass ratio of Lilium and polished glutinous was 1∶3,the adding quantity of saccharifying enzyme was 0.5%,the adding level of yeast was 0.4%,the fermentation time was 5 d,the ratio of material to liquid was 1∶2(g/m L)and the fermentation temperature was 30℃.The research provided a theoretical basis for the research and development of Lilium&polished glutinous rice wine with health function.

关 键 词：百合 糯米酒 感官评价 工艺 

分 类 号：TS261.4[轻工技术与工程—发酵工程]