雪莲果露型黄酒的研发

Research and development for yacon fruit rice wine

以雪莲果和双粮(粳米和糯米)为主要原料,在嘉兴喂饭黄酒传统发酵的工艺基础上,以制淋饭酒母、米曲,复合酶为糖化剂,共同参与糖化发酵,并在压榨分离清酒中加入益生元低聚异麦芽糖,通过科学的品评、组合和调味,研发出一种新颖的雪莲果清爽型果露黄酒。

Based on the traditional brewing technology of Jiaxing rice wine, the yacon fruit rice wine was produced using the yacon （Smallanthus Sonchifolius） and two kinds office as the raw materials, in which the lin-fan rice wine starter, the koji and the complex enzymes were applied as the sacchariferous agents. The isomaltooligosaccharide was added into the broth after press and separation, and then the advanced brewing technology was introduced. Under the conditions, a novel yacon fruit rice wine was produced.