摘要
为增加黄酒品种类型,扩大原料来源,以糯玉米为原料,采用黑曲霉3758和酿酒酵母As.1392为糖化剂和发酵剂,在单因素试验的基础上,利用正交试验对糯玉米黄酒的发酵条件进行优化,确定了最佳发酵条件为:糖化剂添加量为9%,发酵剂添加量为0.9%,发酵温度为22℃,发酵时间为19d,初始pH为5.5,此条件下酒精生成量为16.7%。
In order to increase the kinds of millet wine and expend the resource of the material,millet wine was made with the use of aspergillus niger（3758）and saccharomyces cerevisiae（As. 1392）as zymogenous strains and ground waxy maize as raw material. Based on a single factor, the fermentation conditions were optimized with orthogonal experiment. The result showed that the optimal reaction conditions as following：saccharifying agent was 9 %, fermentation agent was 0.9 %, fermentation temperature was 22℃, fermentation time was 19 d, initial pH was 5.5,under these conditions alcohol yield was 16.7%.
出处
《黑龙江农业科学》
2012年第1期89-91,共3页
Heilongjiang Agricultural Sciences
关键词
糯玉米
黄酒
发酵条件
waxy maize
millet wine
fermentation conditions
