藜麦黄米酒的生产工艺研究  

Study on the Production Technology of Quinoa Millet Rice Wine

作　　者：吴晓菊[1] 帕尔哈提·吾斯曼江 姜丽[1] WU Xiaoju;Paerhati·Wusimanjiang;JIANG Li(Food and Biological Technology Branch,Xinjiang Light Industry Technology Vocation College,Urumqi,Xinjiang 830021,China)

机构地区：[1]新疆轻工职业技术学院食品与生物技术分院,新疆乌鲁木齐830021

出　　处：《农产品加工》2024年第18期51-53,58,共4页Farm Products Processing

摘　　要：藜麦以富含多种营养成分和独特的口感而受到广泛欢迎,与植物蛋白丰富的黄米复配制备新型酒类产品——藜麦黄米酒,香甜细腻、口感醇厚、风味独特,具有黄米和藜麦的营养价值和保健作用。通过单因素试验和正交试验确定其最佳工艺条件为藜麦、黄米添加比例30∶70,酿酒酵母添加量0.08%,发酵温度30~32℃,发酵时间5 d。Quinoa is popular because of its various nutrients and unique taste.A new wine product-quinoa Yellow rice wine,was prepared by combining with yellow rice rich in vegetable protein.It has sweet,delicate,mellow taste and unique flavor with the nutritional value.The best process conditions were determined by single factor test and orthogonal test as the proportion of quinoa and yellow rice 30∶70,the addition amount of Saccharomyces cerevisiae 0.08%,the fermentation temperature of 30~32℃,and the fermentation time of 5 d.

关 键 词：藜麦 黄米 米酒 生产工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程]