绿豆米酒酿造工艺研究

Fermentation technology of mung bean and rice wine

以绿豆和大米为原料,对绿豆米酒的酿造工艺进行了研究。工艺要点为将浸泡好的绿豆煮熟煮烂,进行液化、糖化,再将糖化好的熟绿豆醪液与绿豆汁混合,蒸好的米饭冷却后加入米酒曲糖化,然后用糖化后的绿豆醪液和绿豆汁冲缸,并接入黄酒干酵母,22℃发酵5d,15℃陈酿3个月,最后经澄清、灭菌、包装等。酿制得绿豆米酒。醇香怡人、风味优雅,且营养丰富。

Using mung bean and rice as main materials, processing technology of mung bean and rice wine was studied. The main operation parameters were as follow： holing soaked mtmg bean till it was completely cooked; saccharifying cooked mtmg bean to broth and mixing the broth with liquid ofmung bean. Cooked rice was cooled and inoculated with rice wine starter for saccharification. Liquor from saccharified mung bean and the juice of mung bean was added in to the saccharified rice and then the mixture was inoculated with some yeast powder. The wine was produced after 5 d fermentation at 22℃, 3 month ageing at 15℃, clarification, sterilization and packing. The final product is a kind of healthy drink with elegant flavor and high nutritive values.