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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Affiliation: | 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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