花卉米酒酿造工艺的优化  

Optimization of Flower Rice Wine Brewing Technology

作　　者：张毓秀 郭小苗 王君[2] ZHANG Yu-xiu;GUO Xiao-miao;WANG Jun(Tianjin Agricultural Ecological Environment Monitoring and Agricultural Product Quality Testing Center,Tianjin 300193,China;College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,shanxi,China)

机构地区：[1]天津市农业生态环境监测与农产品质量检测中心,天津300193 [2]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《江苏调味副食品》2023年第1期29-32,共4页Jiangsu Condiment and Subsidiary Food

基　　金：山西农谷建设科研专项功能食品专题项目(SXNGJSKYZX201905)。

摘　　要：以玫瑰花、金银花、菊花(均为干花)和大米、玉米糁、糯米为原料酿造新型花卉米酒。分别考察花卉品种、米的种类、花卉添加量、发酵时间四个因素对米酒品质的影响,筛选出最佳酿造工艺,并测定该条件下成品的还原糖、滴定酸、酒精度及可溶性固形物含量。结果表明,在花卉品种为玫瑰花、米的种类为糯米、花卉添加量为2.00%、发酵时间为6天的条件下,制得花卉米酒的还原糖含量为20.5 g/100 g、滴定酸为0.37 g/100 g、酒精度为14.0%、可溶性固形物含量为35.0 g/100 g。Dried flowers including rose,honeysuckle and chrysanthemum were used to make a new type of flower rice wine with rice,corn grits and sticky rice.A single factor experiment was performed to assess the influence of flower type,rice type,flower addition amount,and brewing time on wine quality.The optimum technology was determined by sensory evaluation.Reducing sugar,titrating acid,alcohol content and soluble solids of the finished product were tested.It showed that under the conditions that the flower variety was rose,the rice type was glutinous rice,the flower additive amount was 2.00%and the fermentation time was 6 days,the reducing sugar content of flower rice wine was 20.5 g/100 g,the titrated acid was 0.37 g/100 g,the alcohol content was 14.0%and the soluble solid content was 35.0 g/100 g.

关 键 词：玫瑰花 糯米 花卉米酒 感官评鉴 工艺优化 

分 类 号：TS261[轻工技术与工程—发酵工程]