绿豆糯米保健型甜酒的酿制工艺研究

The Fermentation Technology of a Healthy Sweet Wine by Glutinous Rice and Mung Bean

绿豆有清热解毒、保护肝肾的作用,而糯米则有健脾养胃,强身健体的功效。实验以糯米为主料,绿豆为辅料,通过加入甜酒曲进行糖化发酵,生产一种既有营养保健功效,又有绿豆特殊香气和风味的保健型甜酒。采用单因素实验和正交实验,确定绿豆糯米甜酒的最佳工艺条件为:加水量为120%,绿豆粉和糯米质量比为1∶6.5,根霉通气时间为30 h,甜酒曲接种量为0.40%。

Mung bean has the function of clearing away heat and toxic materials, and protecting liver and kidney. Glutinous rice is beneficial to the spleen, the stomach and physical fitness. With glutinous rice and mung bean as raw materials, sweet wine starter as fermentation agent, the research was to produce a kind of healthy sweet wine by solid-state fermentation technology. The sweet wine would not only have the function of nutrition and health care, but also have the unique aroma and flavor of mung bean. The optimum fermentation parameters were determined through orthogonal experiment as follows： the amount of water 120 %, the proportion of mung bean flour and glutinous rice 1∶6.5, fermentation time 30 h, sweet wine starter inoculation quantity 0.40 %.