Study on Production Process of Roselle Rice Wine  

作　　者：Fangjun LIAO Sumei HUANG 

机构地区：[1]Huizhou Engineering Vocational College,Huizhou 516023,China

出　　处：《Agricultural Biotechnology》2022年第5期116-120,129,共6页农业生物技术（英文版）

基　　金：Supported by Huizhou Science and Technology Bureau Project(2020SD0409037)。

摘　　要：[Objectives]This study was conducted to more systematically explore the traditional brewing process of roselle rice wine. [Methods] With local high-quality white glutinous rice and sun-dried roselle as raw materials for brewing rice wine, on the premise of extensive research on traditional rice wine technology in China, the addition amount of roselle extract, the addition amount of distiller’s yeast, the variation range of after-fermentation temperature and the starting time of after-fermentation were investigated. [Results] The best traditional processing and brewing parameters were the ratio of glutinous rice and roselle extract(mass to volume ratio) at about 1∶1.55, the addition amount of distiller’s yeast of 0.55%, and the fermentation temperature at 30 ℃, and the starting time at 72 h. The sensory quality of the high-quality roselle rice wine that was produced under the best brewing conditions was about(87.7±2.45) points. [Conclusions] A number of hygiene inspection technical indexes in the product all met the current relevant national safety standards in China, providing another technical research direction for the development of a variety of new green healthy beverage projects.

关 键 词：ROSELLE Sticky rice Rice wine Fermentation technology 

分 类 号：TS262.4[轻工技术与工程—发酵工程]