摘要
以糯米为主料,加入灵芝菌丝体发酵液,采用酒曲发酵制备了一种灵芝糯米酒。通过单因素试验,分别考察了酒曲添加量、灵芝菌丝体发酵液添加量、发酵时间及水料比这4个因素对灵芝糯米酒品质的影响,然后通过L_9(3~4)正交试验对发酵工艺进行优化,并确定最优发酵工艺条件:酒曲添加量为0.8%,灵芝菌丝体发酵液添加量为20%,水料比为1︰1 (mL/g),发酵时间为7 d。在此工艺条件下获得的灵芝糯米酒酸甜可口,香气浓郁,酒精度为10.5%vol,糖度为28.2°Bx,总酸为0.42 g/L。
Glutinous rice as the main raw material, adding fermentation broth of Ganoderma lucidum mycelium, a glutinous rice wine was prepared by koji fermentation. By single factor test, four factors including the additive amount of koji, the additive amount of fermentation broth of Ganoderma lucidum mycelium, fermentation time, and ratio of water to material were investigated respectively. After that, the fermentation process was optimized by L9(34) orthogonal test. The optimal fermentation conditions were as follows: 8% of the additive amount of koji, 20% of the additive amount of fermentation broth of Ganoderma lucidummycelium, 1︰1(mL/g) of ratio of water to material, and 7 d of fermentation time. Glutinous rice wine with Ganoderma lucidum mycelia prepared under the conditions was characterized with delicious sweet and sour taste, full-bodied bouquet, 10.5%vol of alcohol content, 28.2 °Bx of sugar content, and 0.42 g/L of total acid content.
作者
张帅
王娟
程昊
ZHANG Shuai;WANG Juan;CHENG Hao(School of Food & Pharmaceutical Engineering, Zhaoqing University,Zhaoqing 526061;College of Biological & Chemical Engineering, Guangxi University of Science and Technology,Liuzhou 545006;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Guangxi University of Science and Technology,Liuzhou 545006)
出处
《食品工业》
CAS
北大核心
2018年第12期92-95,共4页
The Food Industry
基金
广西高校糖资源加工重点实验室开放课题(2016TZYKF01)
广东省大学生创新创业训练计划项目(201710580067)
关键词
灵芝
菌丝体
糯米酒
发酵
Ganoderma lucidum
mycelia
glutinous rice wine
fermentation
