摘要
以糯米为主料,枇杷叶,蛹虫草培养基作为辅料采用全液态化黄酒生产工艺酿造枇杷叶蛹虫草黄酒。利用单因素试验、正交试验分析了枇杷叶蛹虫草黄酒发酵过程中还原糖以及酒精含量的变化,得到最佳酿造工艺参数:枇杷叶,蛹虫草培养基与糯米的最佳配比为3∶1∶16,酵母接种量为0.2%,发酵最佳时间为15d,酒精发酵时,前期32℃通风培养,后期28℃静置培养,此黄酒具有枇杷叶与蛹虫草的双重保健作用。
Loquat leaf and Cordyceps militaris rice wine used loquat leaf,Cordyceps militaris medium and rice ferment by liquid rice wine production process.Using a single factor experiment,orthogonal experiment analysis the loquat Cordyceps militaris rice wine fermentation process of reducing sugar and alcohol content changes,got the best brewing process parameters.Conclusion： Loquat Cordyceps militaris in the process of rice wine production,loquat leaf,Cordyceps militaris medium and the best for 3∶1∶16 than rice,add 0.5% alpha amylase,20% sacharifying enzyme,and yeast vaccination 0.2%,When alcohol fermentation,first at 30℃ ventilates the raise,the latter at 28℃ static raises may effectively enhance the fermentation speed.This rice wine has the health function.
出处
《中国酿造》
CAS
2012年第7期186-190,共5页
China Brewing
基金
河南省重点科技攻关项目(112102310111)
关键词
枇杷叶
蛹虫草培养基
液化
糖化
酒精发酵
loquat leaf； Cordyceps militaris medium； liquefaction； glycation； alcohol fermentation
