罗平小黄姜糯米保健酒传统发酵工艺的研究

Traditional Fermentation of Luoping Yellow Ginger and Glutinous Rice Health Wine

以曲靖市注册地理标志证明商标产品"罗平小黄姜"和糯米为主要原料,通过单因素和正交试验,得到最佳的罗平小黄姜糯米保健酒传统发酵工艺。研究结果表明:糯米浸泡时间6 h,姜汁糯米质量比1∶50、淀粉酶添加量20 U/g、糖化酶添加量350 U/g,甜酒曲添加量为0.44%,发酵时间为36 h,发酵温度为33℃,用此工艺酿造出的保健酒具有姜酒特有的醇香,酒质澄清透明,口感怡人。

Using Luo Ping yellow ginger and glutinous rice as raw materias,through single factor and orthogonal experiment,the best traditional fermentation process of Luoping yellow ginger and glutinous rice health wine was obtained.“Luo Ping yellow ginger”is a registered geographical indications certification trademark product of Qujing City.The results showed that:glutinous rice soaking time 6 h,glutinous rice ginger ratio 1∶50,amylase 20 U/g,glucoamylase 350 U/g,sweet rice starter 0.44%,fermentation time was 36 h,the fermentation temperature was 33℃.Health wine brewed with this process had a unique mellow,wine clear and transparent,pleasant taste.