摘要
[目的]研究糯米甜酒酿造的最佳工艺参数。[方法]以广西产大糯为原料,用糯米甜酒酿造的传统方法,通过正交试验,考察了发酵温度、加曲量、发酵时间、料水比4个因素对糯米甜酒感官、产酒量和酒精度的影响。[结果]各因素对糯米甜酒口感影响为发酵温度>发酵时间>料水比>加曲量;各因素对糯米甜酒产酒量影响为料水比>发酵温度>加曲量>发酵时间;各因素对糯米甜酒酒精度影响为发酵时间>加曲量>料水比>发酵温度。通过正交试验、综合平衡分析得出最佳酿造参数组合:发酵温度为30℃,加曲量为0.5%,发酵时间为4 d,料水比为1∶0.8。[结论]为糯米甜酒大规模生产提供理论依据。
[Objective] The aim of the study was to seek a good anesthetic to brewing of the glutinous rice wine.[Method] With the traditional method with emphasis on using the round-grain glutinous rice（Guangxi cultivar） as raw material.The orthogonal method was employed as the experimental design method for the optimization process parameters including fermentation temperature,inoculation size,fermentation time and the ratio of rice to water.[Result]The results showed that the effects of process parameters on the sensory evaluation,volume of production and alcohol content were fermentation temperature fermentation time the ratio of rice to water inoculation size,the ratio of rice to water fermentation temperature inoculation size fermentation time,and fermentation time inoculation size the ratio of rice to water fermentation temperature,respectively.The results also suggested that the optimal performance for brewing of glutinous rice wine was achieved under the conditions of the 1∶ 0.8 ratio of rice to water,0.5%（W/W）of inoculation level and fermentation at 30 ℃ for 4 days.[Conclusion] The study provided theoretical basis for large-scale production of glutinous rice wine.
出处
《安徽农业科学》
CAS
北大核心
2011年第15期9135-9137,9146,共4页
Journal of Anhui Agricultural Sciences
关键词
大糯
糯米甜酒
酿造
优化
正交法
Round-grain glutinous rice
Glutinous rice wine
Brewing
optimization
Orthogonal method
