摘要
以糯米和玫瑰茄提取液为主要原料,研究采用控温发酵技术酿造玫瑰茄糯米酒的工艺。根据单因素实验结果,采用L_9(3~4)正交组合设计,确定玫瑰茄糯米酒的最佳工艺。结果表明:生糯米100g,玫瑰茄提取液添加量80.0mL,甜酒曲添加量0.5 g,发酵温度28℃,发酵时间6 d。酿制的玫瑰茄糯米酒呈玫瑰红色,有糯米酒特有香味,且酸甜适口。
Glutinous rice and roselle extract were used as raw materials to produce roselle ＆ glutinous rice wine by using temperature-controlled fermenting technology. Based on single factor test, L9 （3^4） ortbogonal combination design was adopted to obtain the optimum technical parameters as follows： 100 g uncooked glutinous rice, 80 mL roseUe extract, 0.5 g Jiuniang starter, fermenting temperature was at 28 ℃, and fermentation time was 6 d. The produced roselle ＆ glutinous rice wine was rose red in color with the unique flavor of glutinous rice wine. Besides, it had enjoyable taste.
出处
《酿酒科技》
2017年第2期93-96,共4页
Liquor-Making Science & Technology
基金
厦门市科技计划项目No.3502Z20163020
福建省高校科技计划项目重点(产学研项目)(2015N5003)
关键词
玫瑰茄
糯米
米酒
发酵
工艺
roselle
glutinous rice
rice wine
fermentation
technology
