摘要
以无芯莲子和糯米为原料,以理化和感官指标为依据,采用正交实验优化莲子糯米黄酒酿造工艺。结果表明,莲子添加量为40%,浸米时间为1 d,发酵加水量为1.3倍原料量,加曲量为10%的条件下,可获得一款理化适宜、感官优良、营养丰富的莲子糯米黄酒,其酒精度达17.44%vol,pH4.6,总酸为3.34 g/L,氨基酸态氮为0.66 g/L,总糖为12.75 g/L,橙黄透亮,有光泽,具有莲子清香和黄酒醇香,入口醇和,无酸感。
In this study,heartless lotus seeds and glutinous rice were used as the raw materials to produce Huangjiu,and the production process was optimized by orthogonal experiments with physicochemical properties and sensory score as the indicators.The results showed that when adding 40%lotus seeds,soaking rice for 1 day,fermenting with water by 1.3 times of raw material,and adding 10%wheat Qu,a Huangjiu product with suitable physicochemical properties,excellent sensory quality,and rich nutrition was obtained.The alcohol content of the Huangjiu was 17.44%vol,the pH was 4.6,the total acids was 3.34 g/L,the amino acid nitrogen was 0.66 g/L,and the total sugar was 12.75 g/L.The Huangjiu had bright orange color and glossy appearance,with clear aroma of lotus seeds,mellow aroma of Huangjiu,mellow taste and no sourness.
作者
孔祥伟
杨雪雯
孙健
金一鸣
赖敏辉
田润刚
KONG Xiangwei;YANG Xuewen;SUN Jian;JIN Yiming;LAI Minhu;TIAN Rungan(Guyue Longshan Shaoxing Wine Co.Ltd.,Shaoxing,Zhejiang 312000;Shaoxing University,Shaoxing,Zhejiang 312000;National Engineering Research Center for Huangjiu,Shaoxing,Zhejiang 312000,China)
出处
《酿酒科技》
2025年第1期122-124,共3页
Liquor-Making Science & Technology
关键词
黄酒
酿造工艺
正交优化
Huangjiu
production process
orthogonal optimization
作者简介
孔祥伟(1986-),男,浙江人,本科,工程师,现任浙江古越龙山绍兴酒股份有限公司古越龙山酒厂副厂长,全国轻工技术能手,国家级黄酒评酒委员。
