摘要
以桂花、糯米为主要原料,采用正交试验,研究了糯米酒加工的发酵工艺条件和桂花糯米酒的配方。结果表明,以加曲量1%,发酵温度30℃,发酵时间72h为发酵工艺条件,调配桂花汁30%,糯米酒50%,蔗糖8%,柠檬酸0.1%,可研制出一种具有桂花特殊香味和一定保健功能的优质桂花糯米酒。
The optimal production conditions of osmanthus glutinous rice wine were investigated through orthogonal tests, in which, glutinous rice and osmanthus were used as raw material. The optimal conditions were as followed： koji 1%, fermentation temperature 30℃, fermentation time 72 h, osmanthus extract 30%, glutinous rice wine 50%, sucrose 8% and citric acid 0. 1%.
出处
《中国酿造》
CAS
北大核心
2011年第1期180-182,共3页
China Brewing
关键词
桂花
糯米酒
工艺
Osmanthus fragrans
glutinous rice wine
process technology
