玫瑰茄米酒的研制

Study on the Production of Roselle Rice Wine

以玫瑰茄和糯米为主要原料,通过单因素和正交试验研究玫瑰茄米酒的发酵工艺.结果表明:糯米与玫瑰茄提取液配比(质量体积比)为1∶1.5,酒曲添加量为0.55%,发酵温度为30℃,发酵时间为2 d.酿制的玫瑰茄米酒呈玫瑰红色,清亮透明,酒香浓郁,酸甜适中.

In this study,roselle and sticky rice as the main raw materials,the fermentation process of roselle rice wine was investigated by single factor and orthogonal experiment. The optimal brewing conditions were obtained as follows: sticky rice weight and roselle extraction volume with a ratio of 1: 1. 5,yeast dosage of 0. 55%,fermentation at 30 ℃ for 2 days. A kind of roselle rice wine was brewed successfully with rose red color,clear and transparent,rich wine,sweet and sour moderate.