黑豆糯米酒加工工艺研究

以黑豆和糯米为主要原料,采用2种工艺流程酿制黑豆糯米酒。采用正交试验考察甜酒曲添加量、黑豆添加量、发酵时间对黑豆糯米酒感官评价的影响,得到黑豆米酒加工的最佳工艺条件为甜酒曲添加量0.6%、黑豆添加量6%、发酵时间72 h。研制出的黑豆糯米酒呈粉红色、鲜甜爽口,具有黑豆特有的香气和糯米甜酒的醇香。

Progressing Technology of Black Bean Glutinous Rice Wine

Using black beans and glutinous rice as the main raw materials, brew black bean rice wine were brewed through two kinds of processes. The optimum femmntation technological conditions including black bean content,liqueur koji content, formentation time were obtained by the orthogonal design. The results showed that the optimum fermentation technological conditions of the black bean rice wine were liqueur koji content 0.6℅, black bean content 6℅,fermentation time 72 h. The product was pink,tasted fresh and sweet,had the unique aroma of black bean and the glutinous rice wine′s mellow.