摘要
为开发一种葛根保健黄酒,采用黄酒酿造工艺,以葛根、玉米、糯米为主要原料,考察了原料配比、发酵时间对成品酒品质的影响。结果表明:葛根、玉米、糯米比例为1∶1∶2,30℃～31℃下主发酵5d,然后在15℃～18℃静止发酵25d时,可得到风味独特、具有一定保健作用的葛根保健黄酒。
To development a kind of health Radix Puerariae yellow rice wine, the brewing technology of yellow rice wine was adopted; the Radix Puerariae, corn, glutinous rice were used as raw materials. The influence of the ratio of raw materials and fermentation time on the quality of product wine was observed. The optimum technical conditions were as follows： the ratio of Radix Puerariae, corn, glutinous rice is 1：1：2, preliminarily ferment at 30℃-31℃ for 5 days, then take a late-stage fermentation at 15℃-18℃ for 25 days.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期98-101,共4页
Food Research and Development
基金
江苏省淮安市科技局项目(HAN0517):葛根深加工技术研究
关键词
葛根
玉米
糯米
保健黄酒
发酵
Radix Puerariae
corn
glutinous
health yellow rice wine
fermentation
