摘要
以籼米为原料,采用红曲霉(Monascus spp.)、米曲霉(Aspergillus oryzae)和酿酒酵母(Saccharomyces cerevisiae)混合发酵酿造籼米黄酒.在单因素试验基础上通过正交试验研究了混合菌种酒曲添加量、发酵温度和发酵时间对籼米黄酒酒精度的影响,确定了混合菌种发酵酿造籼米黄酒的最优工艺条件,并对成品酒进行了质量评价.结果表明,m(红曲霉)∶m(米曲霉)∶m(酿酒酵母)=2∶2∶3制备混合菌酒曲,籼米黄酒酿制的最优工艺条件是混合菌种酒曲添加量为质量分数7%,30℃发酵7 d.在此工艺条件下酿制的籼米黄酒色泽红润光亮,酒体协调,香味醇厚;其糖度为质量分数22.22%,酒精度为体积分数10.00%.
Indica rice wine was developed by using indica rice as raw material mixed with Monascus spp. , Aspergillus oryzae and Saccharomyces cerevisiae as saccharifying ferments. Orthogonal test was carried out on the basis of single-factor experiments concerning the effects of the addition of mixed strains, fermentation temperature and fermentation time to the alcohol. The quality of wine was evaluated. The results showed that when m（Monascus spp. ）： m（Aspergillus oryza）： m（Saccharomyces cerevisiae）=2： 2： 3, the optimum conditions were the addition of mixed stains of 7 % , fermentation at 30 ℃ for 7 d. Under the conditions, the product is of red color, transparent and nutritious; dextrose equivalent value was mass fraction 22.22%, and the alcohol degree was volume fraction 10. 00%.
出处
《仲恺农业工程学院学报》
CAS
2014年第1期19-22,共4页
Journal of Zhongkai University of Agriculture and Engineering
关键词
混合菌种
发酵
籼米黄酒
质量评价
mixed fungal strains
fermentation
glutinous rice wine of indica rice
quality evaluation
