一种新型黑米酒制作工艺研究  

Study on a New Kind of Black Rice Wine Production Technology

作　　者：倪斌 张辉 毛严根 NI Bin;ZHANG Hui;MAO Yangeng(Shanghai Jinfeng Wine Co.,Ltd.,Shanghai 200063,China)

机构地区：[1]上海金枫酒业股份有限公司,上海200063

出　　处：《酿酒》2024年第2期132-135,共4页Liquor Making

基　　金：上海黄酒工程中心能力提升项目(20DZ2281500)。

摘　　要：为研究开发新的新型黑米酒工艺,通过原料前酿造工艺的改变,替代原有的浸米、蒸饭工序。采用黑米过筛粉碎工艺,直接破坏黑米直链淀粉结构,通过添加活性干酵母,高温工艺水等参与混合发酵,形成一款新型黑米酒产品。根据单因素实验和正交实验确定最优工艺条件:黑米添加量45%,工艺水添加量55%,活性干酵母添加量0.16%,酶制剂添加量0.12%,所形成的黑米酒风味最佳,酒香浓郁,酸甜适中,符合消费者对黑米酒需求。In order to research and develop a new type of black rice wine technology,through the change of raw materials before brewing technology,replace the original process of soaking rice and steaming rice.A new type of black rice wine was formed by the process of sifting and crushing black rice,which directly destroyed the amylose structure of black rice,and added active dry yeast and high temperature process water to participate in the mixed fermentation.According to the single factor experiment and orthogonal experiment,the optimal process conditions were determined:the addition of 45%black rice,55%high temperature process water,0.16%active dry yeast,0.12%enzyme preparation.The resulting black rice wine had the best flavor,rich flavor,moderate sour and sweet,which met the needs of consumers for black rice wine.

关 键 词：黑米酒 制作工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]