螺旋藻甜酒酿的研制

Study on the progressing technology of spiruluna sweeten glutinous rice wine

采用加热法和掩蔽法对螺旋藻进行脱腥处理实验,从而确定最佳脱腥工艺。以螺旋藻和糯米为主要原料,通过根霉、酵母糖化发酵,采用两种工艺流程,通过对比实验和正交实验分别确定出最佳工艺流程和工艺参数:糯米与螺旋藻的质量比10∶2,发酵温度28℃,发酵时间72h,加曲量1.5%。在此工艺条件下,研制出了一种营养丰富、酒味鲜美并具有保健作用的螺旋藻甜酒酿。

Spiruluna was deodorized by the method of heating and shelter,the optimal deodorization technology was gained. Using the spirulina and sticky rice as the main materials,the spirulina sweeten glutinous rice wine was fermented by Rhizopus sp.and yeast. Two processing procedures were prepared. The optimum processing procedure and parameters were determined by contrast and orthogonal experiment. The results showed the best technological parameters of fermentation were as follows：the rate of sticky rice and spirulina 10∶2,fermentation temperature 28℃,fermentation time 72 hours,the proportion of adding Koji 1.5%. The product had abundant nutrition,delicious flavour and healthcare function.