功能性银杏糯米酒的研究

Study on the functional glutinous rice wine with ginkgo

功能性银杏糯米酒是以优质糯米为原料,安琪甜酒曲为糖化发酵剂,经浸米、蒸米、糖化及发酵等工序酿制而成的糯米酒,然后与银杏叶提取液进行调配勾兑而制得的一种功能性保健饮品。为了确定银杏糯米酒加工工艺的最佳工艺参数,通过正交试验,结果表明,最优的勾兑方案是:银杏叶提取液24%、白砂糖7%、柠檬酸0.1%,最终制得的成品是一种风味独特、可口宜人、营养丰富、酒精较低的保健酒。

With glutinous rice as material and angel starter as reagents of saccharification, glutinous rice wine goes through a series of process such as socking rice, steaming rice, saccharifying, and fermenting etc. After mixed with ginkgo leaf extraction, functional glutinous rice wine with ginkgo leaf is brewed. The result of orthogonal test shows the optimum technological parameters as the following：24% the extraction of ginkgo leaf,7% sucrose,0. 1% citric acid. With a special flavor and a pleasant taste, functional glutinous rice wine with ginkgo leaf is rich in nutrition and low in spirit. It is a new kind of health - care rice wine.