南瓜米酒加工工艺的研究

Study on processing technology of pumpkin rice wine

以南瓜和糯米为主要原料,通过根霉、酵母糖化发酵,采用2种工艺流程,通过对比试验和正交试验分别确定出最佳工艺流程和工艺参数,研制出一种营养丰富、酒味鲜美并具有保健作用的南瓜米酒。

Using the pumpkin and sticky rice as the main materials,the pumpkin rice wine was fermented by Rhizopus sp.and yeast.Two processing procedures were compared and the optimum processing procedure and parameters were determined by contratest and orthogonal experiment.The product had abundant nutrition,delicious flavour and healthcare function.