摘要
以发芽红稗粒和黑糯米按比例混合为原料,添加甜酒曲Q303,以酒曲添加量、红稗和黑糯米比例、发酵温度、发酵时间4个单因素条件试验及正交试验来确定最佳工艺路线。研究结果表明:加曲量0.5%、红稗与黑糯米质量比1:1、发酵温度32℃、发酵时间7 d为最佳工艺条件,在最佳工艺条件下获得的产品酒体呈玫瑰红、光泽透明,口感协调。
The bacca sedge and black glutinous rice were mixed in proportion as raw material,and then added distiller＇s yeast Q303,with distiller＇s yeast addition,red millet and black glutinous rice ratio,fermentation temperature,fermentation time of four single factor experiments and orthogonal test to determine the optimal process route. Research results showed that：the starter addition amount 0.5 %,red millet and black glutinous rice mass ratio of 1：1,fermentation temperature 32 ℃,fermentation time of 7 d was the best process conditions,product liquor obtained under the optimum conditions showed rose red,shiny and transparent,texture coordinate.
作者
朱思洁
苏伟
刘莉
ZHU Si-jie;SU Wei;LIU Li(Maotai College,Renhuai 564501,Guizhou,China;Guizhou University,Guiyang 550025,Guizhou,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第13期105-109,共5页
Food Research and Development
关键词
红稗
黑糯米
混合发酵酒
加工工艺
低度酒
bacca sedge
black glutinous rice
mixed fermentation wine
processing technology
mild wine
作者简介
朱思洁（1991-）,女（苗）,硕士,研究方向：食品生物技术.
