摘要
探讨了以沙棘果、黑米为酿酒主原料,糯米、山药为辅料,蜂蜜、桂花酱为调味剂,酒药和"安琪"牌酿酒活性干酵母为糖化发酵剂,酿造保健沙棘米酒的工艺技术。确定的工艺技术参数为:沙棘:黑米:糯米:山药的配比量为1:3:5:1,接种量0.12%,发酵温度(25±2)℃,主发酵时间6d;成品酒自然条件下贮存60d～120d,未发现异常现象。经检测,供试沙棘黑米酒理化指标和微生物学指标均符合我国食品卫生标准。
The brewing technology of health seabuckthorn-black rice wine was studied using seabuckthorn and black rice as main materials, glutinous rice and Chinese yam as auxiliary materials, honey and laurel sauce as flavor agent, and wine yeast and Angel active dry yeast as saccharification starter. The parameters determined for the technology as follows： the addition ratio of seabuckthorn, black flee, glutinous flee and yam was 1：3：5：1, inoculum was 0.12%, the fermentation temperature was （25±2）℃, the time of main fermentation was 6 d. No abnormal phenomenon was found after the wine was stored under natural conditions for 30 d-90 d. By testing, the physicochemieal indexes and microbiological indexes of the wine accorded with the National Food Hygienic Standard
出处
《中国酿造》
CAS
北大核心
2009年第2期167-169,共3页
China Brewing
关键词
沙棘果
黑米
山药
seabuckthom berry
black flee
Chinese yam
