| 正交优化菊花米酒调配工艺研究 |
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| 引用本文： | 周强,刘蒙佳,吴辉洪.正交优化菊花米酒调配工艺研究[J].江西农业学报,2013(11):97-100. |
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| 作者姓名： | 周强 刘蒙佳 吴辉洪 |
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| 作者单位： | 福建师范大学闽南科技学院,福建泉州362332 |
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| 基金项目： | 福建省教育厅B类项目“复配保健型米酒发酵及调配工艺研究”（JBl3278）. |
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| 摘 要： | 以菊花汁、糯米酒为主要原料，研究了菊花米酒的调配工艺，并通过正交实验得到菊花米酒调配的最佳工艺配方：菊花汁15％，糯米酒70％，蔗糖8％，柠檬酸0．6％。通过最优工艺配方可调配出具有菊花特有风味的低酒度菊花保健糯米酒。
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| 关 键 词： | 正交优化 菊花 糯米酒 调配工艺 |
Study on Optimization of Deployment Technology for Chrysanthemum Rice Wine by Orthogonal Experiment |
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| Institution: | ZHOU Qiang, LIU Meng- jia, WU Hui- hong (Minnan Institute of Science and Technology, Fujian Normal University, Quanzhou 362332, China) |
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| Abstract: | Glutinous rice wine and chrysanthemum juice were used to deploy chrysanthemum rice wine, and the optimal pro duction conditions for chrysanthemum rice wine were investigated through orthogonal experiment. The optimal conditions were ac quired as follows ： chrysanthemum juice 15% , glutinous rice wine 70% , sucrose 8% , and citric acid 0.6%. |
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| Keywords: | Orthogonal optimization Chrysanthemum Glutinous rice wine Deployment technology |
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