摘要
为了探讨大米酵子的生产工艺优化条件,以大米粉为原料,以发酵力为主要评价指标,通过单因素试验和正交试验,得到大米酵子生产最佳工艺。实验结果表明,影响大米酵子生产条件的主次顺序为米酒添加量>大曲添加量>发酵时间>水添加量,最优酵子制作参数为米酒添加量30%,大曲添加量4%,水添加量80%(以米粉质量为基准),发酵时间12 h,此最佳工艺条件下,酵子发酵力为653 mL。
In order to explore the optimum conditions for the production office Jiaozi, using rice flour as raw material and fermenting power as main evaluation index, the rice Jiaozi production technology was obtained by single factor and orthogonal experiments. The experimental results showed that the factors affecting rice Jiaozi production conditions in order was rice wine addition, Daqu addition, fermentation time and water addition. The optimal processing conditions were rice wine 30%, Daqu 4%, water addition 80% （based on rice flour mass） and fermentation time 12 h. Under these optimal conditions, the fermenting power of Jiaozi was 653 ml.
出处
《中国酿造》
CAS
北大核心
2017年第3期197-200,共4页
China Brewing
基金
河南省科技攻关项目(162102210107)
关键词
大米酵子
发酵力
工艺
rice Jiaozi
fermenting power
process
