| 低度薏米酒酿造工艺 |
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| 引用本文： | 吕峰,林勇毅,林启训,林景川.低度薏米酒酿造工艺[J].福建农林大学学报(自然科学版),2006,35(2):216-220. |
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| 作者姓名： | 吕峰 林勇毅 林启训 林景川 |
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| 作者单位： | 1. 福建农林大学食品科技研究所,福建,福州,350002
2. 福建食品工业协会,福建,福州,350001 |
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| 摘 要： | 通过均匀设计试验优选出最佳酿造工艺条件:复合糖化发酵剂接菌总量1.5%,固态糖化发酵温度31℃,糯米添加量40%(质量分数).此外,固态糖化发酵时,薏米饭含水率60%-65%;糖化发酵剂包含糖化酶(180 U.g-1)、Q303纯种根霉曲+仙游酒曲(两者质量比为2∶1).在此工艺条件下酿造的产品的酒精度为6.3%(体积分数),产酒率660%左右,产品具有良好的营养和保健价值.
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| 关 键 词： | 薏米 低度酒 酿造 |
| 文章编号： | 1671-5470(2006)02-0216-05 |
| 收稿时间： | 2005-01-12 |
| 修稿时间： | 2005-12-11 |
Fermentation technique of low liquor healthy wine of Job's tear rice |
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| LU Feng,LIN Yong-yi,LIN Qi-xun,LIN Jing-chuan.Fermentation technique of low liquor healthy wine of Job''''s tear rice[J].Journal of Fujian Agricultural and Forestry University,2006,35(2):216-220. |
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| Authors: | LU Feng LIN Yong-yi LIN Qi-xun LIN Jing-chuan |
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| Abstract: | The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.5%;mash-fermented temperature was 31 ℃;the proportion of glutinous rice was 40%.Moreover,the appropriate moisture content of cooked Job′s tear rice was 60%-65%,mash-fermented starter included β-amylase(160-180 U·g~(-1)) and Rhizopus Q303 + Xianyou distiller′s yeast(2∶1).The liquor of product was 5%-8%,yield was about 660%.The product had both high nutrition value and health function. |
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| Keywords: | Job′s tear rice low liquor fermentation |
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