摘要
以黑糯米为原料,采用固态发酵工艺,通过正交试验研究确定黑糯米酒的工艺条件为甜酒药用量为1．2％,在28℃发酵48h,并优选出了最佳工艺配方:酒精度8°,pH值4．20,糖度12°,经调配可得营养丰富、口味独特的黑糯米酒。
With the black glutinous rice as raw material, the technology of solid fermentation were studied by orthogonal test, the amount of brewer yeast 1.2 %, fermented at 28℃ for 48 h , and the best formula-alcohol 8°, pH4.2 and sugar 12% were determined,the rich nourishmernt and nice taste healthy rice wine was obtained.
出处
《食品工业》
CAS
北大核心
2005年第6期42-43,共2页
The Food Industry
基金
广东省财厅良种培育和引进专项项目,名称：优质糯玉米标准化生产技术研究和示范推广
关键词
黑糯米
保健型米酒
固态发酵
正交试验
black glutinous rice healthy rice wine solid fermentation orthogonal test
