摘要
本项目以小麦为原料,加入贡菊花、母曲,采用制作而成的贡菊花曲生产贡菊花酒精饮品。在单因素试验基础上,应用正交试验法对贡菊花曲的制曲工艺参数进行优化,确定最佳的制曲工艺。结果表明,最优的工艺条件为原料粉碎程度(以粗粉所占比例为基准)65.0%,贡菊花加入量25.0%,培养温度54.0℃,培养时间14.0 d,在此工艺条件下出酒率可达41.3%。
A novel starter culture（daqu in Chinese）for tribute chrysanthemum alcohol beverages was made by the traditional procedure from wheat added with tribute chrysanthemum and mother daqu. The manufacturing process was opimiazed by orthogonal array design. The results indicates that when grinding degree of chrysanthemum and wheat reaches 65.0% and addtive amount of chrysanthemum comes up to 25.0% with cultivatived 14 d at 54 ℃ ,the alcohol rate attains 41.3%,which are the optimized condition.
作者
江璐
杜欣雨
JiangLu, Du Xinyu(Department of Winemaking, Maotai University, Renhuai564500, Chin)
出处
《现代食品》
2018年第6期115-118,共4页
Modern Food
关键词
贡菊花
贡菊花曲
制曲工艺
优化
Tribute chrysanthemum
Tribute chrysanthemum daqu
Manufacturing process
Optimizing
