| 芒果甜米酒的研制 |
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| 引用本文： | 李杏元,周桃英,张春艳,喻红强,查红.芒果甜米酒的研制[J].湖北农业科学,2016(7):1804-1807. |
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| 作者姓名： | 李杏元 周桃英 张春艳 喻红强 查红 |
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| 作者单位： | 1. 黄冈职业技术学院,湖北 黄冈,438002;2. 黄州区农业局,湖北 黄冈,438000;3. 黄冈市农业局,湖北 黄冈,438000 |
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| 摘 要： | 以芒果和糯米为主要原料,通过单因素和正交试验分析芒果甜米酒的发酵工艺。结果表明,芒果甜米酒的发酵最适宜温度为28℃,最佳配方为糯米量1 kg,发酵时间48 h,酒曲添加量0.25%,芒果汁添加量5%。该甜米酒有芒果特有的芳香,甘甜鲜美,口味清爽。
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| 关 键 词： | 芒果汁 糯米酒 发酵时间 发酵温度 |
Development of Mango Sweet Rice Wine |
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| Abstract: | Using mango and glutinous rice as the main raw material, the fermentation process of mango sweet rice wine was studied by single factor and orthogonal design test. The results showed that the most suitable temperature of mango sweet rice wine fermentation was 28℃, the best formula was the amount of glutinous rice 1 kg, the fermentation time of 48 h, addition amount of wine dosage 0.25%, the amount of mango juice 5%. The sweet rice wine had peculiar aroma of mango, sweet and delicious, refreshing taste. |
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| Keywords: | mango juice glutinous rice wine fermentation time ermentation temperature |
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