摘要
以麦曲和黄酒活性干酵母为糖化发酵剂,番茄浆与糯米共酵酿造番茄保健黄酒。结果表明,番茄保健黄酒最佳生产工艺为:接种酵母浓度6.0×107个/mL,番茄浆添加量30%,番茄浆添加时间主酵期,发酵温度22℃,发酵周期15 d。成品酒橙黄色,清醇爽适,是一种集营养和保健的功能性酒饮料。
Glutinous rice and tomato slurry was used as raw materials to produce tomato healthcare yellow rice wine with bran yeast and active dry yeast used as saccharifying and fermenting agent.The optimum technical conditions were summed up as follows： yeast concentration 6.0×10^7 granules/mL,the addition level of tomato slurry was 30 % and its addition time was at major fermentation stage,fermentation temperature was at 22 ℃ and fermentation period was 15 d.The produced wine was orange yellow in color with mellow and enjoyable taste.It was also a functional beverage combining nutrition and healthcare together..
出处
《酿酒科技》
2010年第12期55-57,共3页
Liquor-Making Science & Technology
关键词
黄酒
番茄
发酵
功能性
yellow rice wine； tomato； fermentation； functional；
