米酒发酵工艺优化研究  

Study on the Optimization of Fermentation Process of Rice Wine

作　　者：张增明 ZHANG Zengming(Fujian Qinqin Holdings Co.,Ltd.,Jinjiang 362205,China)

机构地区：[1]福建亲亲股份有限公司,福建晋江362205

出　　处：《食品安全导刊》2023年第8期119-121,129,共4页China Food Safety Magazine

摘　　要：本文以糯米为主要原料,通过单因素和正交试验,以感官评分为主要评价指标,对米酒的发酵工艺进行优化。结果表明,米酒的发酵工艺为混合酒曲2的添加量0.45%,发酵温度30℃,发酵时间44 h。在此工艺条件下,发酵的米酒酒香纯正协调,甘甜可口醇和,感官评分最高。In this paper,the fermentation process of rice wine was optimized by single factor and orthogonal experiment with glutinous rice as the main raw material and sensory score as the main evaluation index.The results showed that the fermentation process of rice wine was 0.45%added of mixed koji 2,fermentation temperature was 30℃,fermentation time was 44 h.Under this technological condition,the fermented rice wine was pure and harmonious,sweet and mellow,and had the highest sensory score.

关 键 词：糯米 酒曲 发酵工艺 感官评分 

分 类 号：TS262.4[轻工技术与工程—发酵工程]