摘要
以白首乌、糯米为原料,经糖化、发酵生产出具有保健功能的首乌黄酒。对首乌醪液液化及发酵工艺条件进行探讨。结果表明:最佳液化条件为耐高温α-淀粉酶添加量为20 U/g,液化时间为25 min,液化温度为95℃。最佳发酵条件为发酵温度为28℃,发酵时间为5 d,首乌汁添加量为15%。
With Cynanchum bungei and sticky rice as raw material,we developed Cynanchum bungei Yellow Rice Wine by fermented.In this article,we also discussed the liquefying conditions of Cynanchum bungei and fermentation conditions of yellow rice wine.The experimental results showed the optimal liquefying conditions were as follows： the enzyme treatment time of 25 min,the temperature of 95 ℃ and the amount of thermostable α-amylase of 20 U/g.The optimal fermentation conditions were as follows： fermented temperature 28 ℃,fermentation time 5 d and addition of Cynanchum bungei juice 15 %.
出处
《食品研究与开发》
CAS
北大核心
2011年第6期76-79,共4页
Food Research and Development
关键词
白首乌
黄酒
生产工艺
研究
Cynanchum bungei
yellow rice wine
production process
research
