摘要
探讨了以燕麦、黑米、糯米为酿酒主原料,粳米、山药为辅料,蜂蜜、桂花酱为调味剂,酒药和"安琦"牌酿酒活性干酵母为糖化发酵剂,酿造营养保健稠酒的工艺技术。结果表明:燕麦∶黑米∶糯米∶粳米∶山药的配比量为3∶1∶3∶2∶1,接种量0.04%,发酵温度(25±2)℃,主发酵时间6d;酿制的稠酒质量好,成品酒在自然条件下贮存30d^90d,未发现异常现象。经检测稠酒理化指标和微生物学指标均符合我国食品卫生标准。
The paper studied on the brewing technology of nutrition and health dense wine,with oats,black rice,glutinous rice as the main materials,with regular rice,yam as auxiliary materials,with honey,osmanthus sauce as flavoring agent,and with wine drug and Angel brand active dry yeast as saccharification starter.The parameters determined for the technology was as follows: 3∶1∶3∶2∶1 for the ratio of oat: black rice: glutinous rice: regular rice: yam,0.04 percent for vaccination,the fermentation temperature 25 ℃ ± 2℃,6 days for the main fermentation;30 ~ 90 days for the storage phase of product wine under the conditions,no abnormal phenomenon found.By testing,physical and chemical indexes and microbiological indexes of dense wine accorded with the national food hygienic standard.
出处
《中国酿造》
CAS
北大核心
2008年第8X期96-98,共3页
China Brewing
关键词
稠酒
燕麦
黑米
dense wine
oats
black rice
