葎草糯米酒的研制

Manufacture of Humulus Japonicus and Glutinous Rice Wine

以葎草、糯米为主要原料,对葎草糯米酒的生产工艺进行研究。通过单因素试验及正交试验确定出葎草糯米酒的最佳配方组合为:葎草与糯米的质量比0.35∶1,原料与水的质量比例为1∶0.6,每100毫升料液中加10 g冰糖,酵母接种量0.4%,在30℃的条件下发酵10 d^15 d左右,所得到的葎草糯米酒口感最佳。

With humulus and glutinous rice as the main raw material, the process for the production of humulus glutinous rice wine was studied. Through the single factor and orthogonal experiments, the optimum prescription composition of humulus glutinous rice wine was as followings ： humulus and glutinous rice quality ratio for0.35 ∶ 1, raw material and water quality ratio for 1 ∶ 0.6, adding 10 g sugar per 100 m L of feed liquid, yeast inoculation amount 0.4 % at the fermentation temperature of 30 ℃ for 10 d-15 d. Under this condition, the Humulus glutinous rice wine taste was the best.