蜂蜜甜米酒的研制  

Development of Honey-flavored RiceWine

作　　者：刘彩珍[1] 付志英[1] LIU Cai-zhen;FU Zh-iying(Fujian Agricultural Vocational and Technical College,Fuzhou,Fujian 350304 China)

机构地区：[1]福建农业职业技术学院,福建福州350304

出　　处：《蜜蜂杂志》2024年第6期17-21,共5页Journal of Bee

摘　　要：以糯米和蜂蜜为主要原料酿制蜂蜜甜米酒,采用正交实验法以蜂蜜甜米酒的感官得分为指标,对其酿制过程中蜂蜜、酒曲以及纯净水三者的添加量进行优化,正交分析结果显示当三者添加量依次为:蜂蜜15.0g、酒曲1.5g、纯净水80.0mL时最佳,经验证实验在最佳工艺参数下酿制出的蜂蜜甜米酒酒精度6.85,感官评分均值为88.7,与正交实验结果相一致。In this study,honey-glutinous Sweet wine was brewed with honey and glutinous rice.The optimum addition amounts of honey,koji,and pure water were determined by an ortho gonal experiment.Based on the key evaluation index of sensory score,it was determined that the hi ghest quality of honey-glutinous rice wine was brewed when 15.0 g of honey,1.5 g of koji,and 80 mL of pure water were added.The experiment confirmed that honey-glutinous Swet wine,brewed under optimal technolo gical conditions,exhibited an alcohol concentration of 6.85 and an avera ge sensory score of 88.7.This result was the same as the outcome from the ortho gonal experiment.

关 键 词：蜂蜜 糯米 发酵工艺 米酒 

分 类 号：S896.1[农业科学—特种经济动物饲养]