| 糯米黄酒发酵工艺的优化 |
| |
| 引用本文： | 兰莹,方祖成,覃玉全,李冬生,汪超.糯米黄酒发酵工艺的优化[J].湖北农业科学,2012,51(13):2825-2827. |
| |
| 作者姓名： | 兰莹 方祖成 覃玉全 李冬生 汪超 |
| |
| 作者单位： | 1. 湖北工业大学生物工程学院,武汉,430068
2. 宜昌秭源食品有限公司,湖北宜昌,443600 |
| |
| 摘 要： | 以糯米为主要原料制备黄酒,以酒精度为指标,设计单因素试验和正交试验优化发酵工艺条件.结果表明,水添加量对糯米黄酒酒精度的影响最大,其次是发酵时间和发酵温度,酵母用量的影响最小.最佳发酵工艺条件为发酵温度27℃、发酵时间6d、水添加量为干糯米体积的2.5倍、酵母用量为干糯米质量的0.03％.
|
| 关 键 词： | 糯米 黄酒 发酵 优化 酒精度 |
Optimization of Fermentation Process in the Production of Glutinous Rice Yellow Wine |
| |
| LAN Ying
,
FANG Zu-cheng
,
QIN Yu-quan
,
LI Dong-sheng
,
WANG Chao.Optimization of Fermentation Process in the Production of Glutinous Rice Yellow Wine[J].Hubei Agricultural Sciences,2012,51(13):2825-2827. |
| |
| Authors: | LAN Ying FANG Zu-cheng QIN Yu-quan LI Dong-sheng WANG Chao |
| |
| Institution: | 1(1.Bioengineering College,Hubei University of Technology,Wuhan 430068,China;2.Yichang Ziyuan Food Co.,Ltd.,Yichang 443600,Hubei,China) |
| |
| Abstract: | Yellow wine was processed using glutinous rice as raw material;and the alcohol content was detected by gas chromatography method.Single factor tests and orthogonal design were applied to optimize the fermentation conditions.The results showed that the dose of water had the biggest effect on the alcohol content of yellow wine;while the effects of fermentation time and fermentation temperature were the next;inoculation dose of yeast had the lest effect.The optimized fermentation conditions were fermentation temperature,27 ℃;fermentation time,6 d;dose of yeast,0.03% of the mass of glutinousrice;Vglutinous-rice∶Vwater=1∶2.5. |
| |
| Keywords: | glutinous rice yellow wine fermentation optimization alcohol content |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
