| 糯米酒发酵工艺优化 |
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| 引用本文： | 何钢,彭灵犀,贺婷婷,游洋,杨汝春,蔡文林,郭晓强,苟小军.糯米酒发酵工艺优化[J].成都大学学报(自然科学版),2014,33(4):325-327. |
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| 作者姓名： | 何钢 彭灵犀 贺婷婷 游洋 杨汝春 蔡文林 郭晓强 苟小军 |
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| 作者单位： | 成都大学药食同源植物资源开发四川省高校重点实验室,四川成都,610106 |
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| 摘 要： | 以优质糯米为原料对糯米酒发酵工艺参数进行优化,比较了3种酒曲的发酵性能,通过正交试验优化糯米酒生产工艺.结果表明,甜酒曲为最佳发酵酒曲,糯米酒生产的最佳工艺为糯米蒸煮15 min,酒曲量0.5%,发酵时间为48 h,料水比为10∶3（g∶m L）,在30℃下恒温发酵生产的糯米酒口感适宜,香气浓郁.
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| 关 键 词： | 糯米酒 发酵工艺 正交试验 优化 |
Optimization of Fermentation Process of Glutinous Rice Wine |
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| HE Gang;PENG Lingxi;HE Tingting;YOU Yang;YANG Rucun;CAI Wenlin;GUO Xiaoqiang;GOU Xiaojun.Optimization of Fermentation Process of Glutinous Rice Wine[J].Journal of Chengdu University (Natural Science),2014,33(4):325-327. |
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| Authors: | HE Gang;PENG Lingxi;HE Tingting;YOU Yang;YANG Rucun;CAI Wenlin;GUO Xiaoqiang;GOU Xiaojun |
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| Institution: | HE Gang;PENG Lingxi;HE Tingting;YOU Yang;YANG Rucun;CAI Wenlin;GUO Xiaoqiang;GOU Xiaojun;The Key Laboratory of Medicinal and Edible Plants Resources Exploitation of Higher Education Institutes of Sichuan Province,Chengdu University; |
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| Abstract: | This paper took high quality glutinous rice as raw materials,and optimized the fermentation process parameters of glutinous rice wine. We compared three kinds of yeast strains in fermentation performance. The glutinous rice wine production process was optimized by the orthogonal test. The experimental results showed that the best fermented yeast was sweet wine yeast,and the optimal process for the glutinous rice wine production included cooking glutinous rice for 15 min,fermenting for 48 h with 0. 5% yeast,the ratio of glutinous rice to water 10∶ 3（ g∶ m L）,and fermentation production at 30 ℃ constant temperature,under which the glutinous rice wine with good taste and aroma would be obtained. |
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| Keywords: | glutinous rice wine fermentation process orthogonal test optimization |
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