| 红豆糯米酒的酿造工艺研究 |
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| 引用本文： | 赵侣,李红良,陈玩.红豆糯米酒的酿造工艺研究[J].安徽农业科学,2010,38(30):17179-17179,17183. |
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| 作者姓名： | 赵侣 李红良 陈玩 |
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| 作者单位： | [1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]东莞市广益食品添加剂有限责任公司,广东东莞523220 |
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| 摘 要： | 目的]探讨红豆糯米酒的最佳酿造工艺。方法]以糯米和红豆为主要原料,采用正交试验设计考察红豆添加量、甜酒曲添加量、发酵温度、发酵时间对红豆糯米酒感官评价的影响,得到红豆糯米酒的最佳工艺条件。结果]最佳的红豆糯米酒酿造工艺为：红豆添加量16%、甜酒曲添加量0.3%、发酵温度32℃、发酵时间12d。结论]最佳工艺条件下酿造出来的红豆糯米酒色泽微红、酒香和豆香味浓郁、口感柔和。
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| 关 键 词： | 糯米 红豆 米酒 发酵工艺 |
Fermentation Process of Sainfoin Rice Wine |
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| Institution: | ZHAO Xuan et al (The College of Light Industry and Food,Zhongkai University of Agricultural and Engineering,Guangzhou,Guangdong 510225) |
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| Abstract: | Objective]To explore the fermentation technology of the sainfoin rice wine. Method]Sainfoin and sticky rice were used as the main materials. The optimum fermentation technological conditions including sainfoin content,liqueur koji content,fermentation time and temperature were obtained by the orthogonal design. Result]The result showed that the optimum fermentation technological conditions of the sainfoin sticky rice wine were as follows:sainfoin content 16%,liqueur koji content 0.3%,fermentation temperature 32 ℃,fermentation time 12 d. Conclusion]The sainfoin sticky wine obtained by the process was reddish,aromatic for smell,particular and elegant for the flavor. |
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| Keywords: | Sticky rice Sainfoin Rice wine Fermentation process |
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