中草药甜酒酒曲的研制

Research on development of Chinese medicine sweet wine liquor tune

以糯米为主要原料,以定量的辣廖草、甘草、陈皮、五加皮、小茴香、肉桂和曲母为辅助原料配制甜酒酒曲。先通过单因素实验确定辣廖草、陈皮、肉桂、甘草、小茴香、五加皮的最佳量的配比,然后对糯米与辣廖草,甘草,陈皮,肉桂,曲母的配比进行五因素四水平的正交实验研究。同时,接种米根霉及少根根霉2种根霉。结果表明,甘草0.7g,肉桂0.07g,陈皮0.6g,辣廖草0.5g,曲母1.6g时,所制作的酒曲质量最佳,不但感官评分高,而且所酿制出来的甜酒酿也特别香浓,比市场所售的甜酒更胜一筹。

The glutinous rice was taken as the primary data, by quota spicy Liaocao, licorice, dried orange peel, acanthopanax spinosum, dill, Chinese cassia tree and Qumu as assists raw material configuration sweet wine liquor tune.First the best quantity of the spicy Liaocao, dried orange peel, Chinese cassia tree, licorice, dill, acanthopanax spinosum were determined through the single factor experimentThen to the glutinous rice and the spicy Liaocao, licorice, dried orange peel,Chinese cassia tree, Qumu the allocated proportion carried on five factor four levels the orthogonal experimental studies.The result indicated, licorice 0.7g, Chinese cassia tree 0.07g, dried orange peel 0.6g, spicy Liaocao 0.5g ,tune mother 1.6g, manufactures the liquor tune quality was best, not only the sense organ grades high moreover ferments the sweet fermented glutinous rice specially to be also fragrant thickly, moreover compares the sweet wine which the market sells also was even better.