薏米醪糟酒的工艺条件研究

A study on technological conditions for fermented glutinous wine made from seed of Job's tears

采用半固态发酵工艺酿制薏米醪糟酒。以薏米和糯米为主料,甜酒曲和白糖为辅料,通过单因素实验优选出薏米醪糟酒的最佳发酵工艺条件,即发酵时间48 h,发酵温度33℃,酒曲添加量1%,薏米与糯米比1.4∶1,蒸煮时间60 min(煮25 min,蒸35 min),料水比1∶2.5,加糖量12%。在此条件下酿制的薏米醪糟酒呈白色有光泽,酒香纯正浓郁,具有米酒特有的芳香,酒体醇和、爽适、酸甜、入口醇滑。

The half-solid state fermentation process was used for making fermented glutinous wine from seed of Job＇s tears. Taking the seed of Job＇s tears and the glutinous rice as the mother stock, the sweet wine tune and the white sugar as the supplementary materials, the best fermentation process conditions for fermented glutinous wine from seed of Job＇s tears were optimized through single factor experiment, namely fermentation time 48 h, fermenta- tion temperature 33℃, liquor tune recruitment 1%, the ration of seed of Job＇s tears and the glutinous rice 1.4 ： 1, cooking time 60 min, boiling for 25 min, steaming for 30 min, material-water ratio 1 ： 2. 5, sweetens quantity 12 %. The fermented glutinous wine from seed of Job＇s tears under these conditions presented white color with gloss fragrant, rich of pure liquor, rice wine unique fragrance, mellow liquor body, suitable crisp, sour and sweet, mel- low and sliding taste.