柿子米酒酿造工艺条件的优化

Optimization of Fermentation Condition for Persimmon Rice Wine

[目的]研究柿子米酒酿造的最佳工艺条件。[方法]采用单因素及正交试验,考察柿子添加量、酒曲添加量、发酵时间及发酵温度4个因素对酿造柿子米酒的工艺的影响。[结果]试验结果表明,柿子米酒酿造的最佳工艺条件为:柿子添加量30%,酒曲添加量0.50%,发酵时间72 h,发酵温度32℃,在此工艺条件下酿造的柿子米酒感官评价达87分。[结论]将柿子和糯米混合发酵,酿制而成的柿子米酒营养丰富,澄清透明,香气浓郁,口感醇厚、协调,是老少皆宜的保健饮品。

[ Objective] To study the optimum fermentation condition for persimmon rice wine. [ Method] Four process conditions of persimmon rice wine such as persimmon addition, yeast addition, fermentation time and fermentation temperature were investigated using factor and orthogo- nal experiments. [ Result] The research shows that the optimum process condition was persimmon addition 30%, yeast addition 0.50%, fermen- tation time 72 h and fermentation temperature 32 ℃, under the above conditions, sensory score of persimmon rice wine was up to 87. [ Conclu- sion] The persimmon rice wine made by mixed fermenting with persimmon and glutinous rice was nutritious, clear, transparent, strong aroma, mellow and harmonious taste, so it is a healthy drink for the young and the old.