肉苁蓉黑米保健酒的工艺研究

Development of a Healthy Wine from Cistanche Black Rice

以肉苁蓉、黑米为主要原料发酵制备肉苁蓉黑米保健酒。通过正交试验确定最佳工艺参数,结果表明,甜酒曲添加量1.0%、酿酒酵母添加量0.1%、肉苁蓉浆添加量15%、发酵时间7 d。

In cistanche,black rice as the main raw material fermentation preparation of cistanche deserticola black rice wine. Through orthogonal test to determine the optimum process parameters. The experimental results show that,the song rum added 1.0%,yeast added 0.1%,Cistanche deserticola slurry added 15%,fermentation time 7 days.