摘要
以茉莉花和糯米为主要原料,通过一定的加工处理,将制备好的茉莉花加入蒸煮好的糯米中进行发酵,以感官指标进行评分,通过Box-Behnken试验研究茉莉花添加量、酒曲添加量以及发酵时间对茉莉花醪糟品质的影响,并通过响应面分析法优化试验工艺条件,最终确定出茉莉花醪糟的最佳工艺条件为:茉莉花添加量2%,酒曲添加量0.8%,发酵时间2 d。
With jasmine and glutinous rice as the main raw material, through a certain process treatment, prepared jasmine flower by adding boiled glutinous rice fermentation nest, score by the sensory index, and study the effects of jasmine flowers dosage, addition of koji, fermentation time on the quality of jasmine glutinous rice through Box-Behnken experiment. By response surface analysis, the optimum condition of jasmine rice wine was determined that jasmine dosage 2%, koji added in an amount of 0.8%, fermentation time 2 d.
出处
《食品工业》
CAS
北大核心
2017年第3期78-81,共4页
The Food Industry
基金
湖北文理学院食品新型工业化学科群建设项目(2016)
关键词
茉莉花
醪糟
发酵
响应面法
jasmine
glutinous rice
fermentation
response surface analysis
