新化水酒辣蓼草酒药工艺技术研究

以大米为原料，在酒药制作过程中添加辣蓼草，以糖化力和发酵力为评价指标，通过单因素试验和正交试验，探讨了辣蓼草添加量、种曲添加量、培曲时间对新化水酒酒药品质的影响，筛选出新化水酒辣蓼草酒药的最佳制作工艺条件。结果表明，新化水酒辣蓼草酒药的最佳制作工艺条件为：辣蓼草添加量6%，种曲添加量5%，培曲时间60 h，在此工艺条件下制得的酒药糖化力和发酵力分别为1 443 U/g和53.4 g/100 g。

Processing Technology of Polygonum lapathifolium L. var. salicifolium Sihbth Yeast for Producing Xinhua Watery Wine

The effects of addition amount of Polygonum lapathifolium L. var. salicifolium Sihbth and seed starter,culture time on quality of seed starters and watery wine were studied, the optimum technical conditions of Xinhua watery wine were determined through single-factor and orthogonal tests, with rice as raw material and Polygonum lapathifolium L. var. salicifolium Sihbth as supplement, and saccharifying power and fermenting power were used as evaluation indexes. The results showed that the optimum technical conditions of Xinhua watery wine were as follows, Polygonum lapathifolium L. var. salicifolium Sihbth 6%, koji starter 5%, culture time 60 h. Under these conditions, the saccharifying power and fermenting power of starters reached 1 443 U/g and 53.4 g/100 g, respectively.