摘要
米酒是一种通过酵母发酵制成的低酒精度的保健酒,深受人们的喜爱,具有较广阔的发展前景,但口味单一。该研究在糯米发酵时加入樱桃进行混合发酵制成具有樱桃风味的樱桃米酒,通过正交实验和感官实验获得樱桃米酒的最佳发酵条件,并测定了樱桃风味米酒中总酸、总酯、还原糖、乙醇和花青素等物质的含量。通过实验正交确定了樱桃风味米酒的最佳发酵条件为:糯米为1∶4,酒曲的添加量为0.6,发酵时间为84h。在此条件下发酵酿造出的米酒风味纯正,口感较好,具有樱桃香味。
Rice wine is a kind of low-alcoholic health wine made by yeast fermentation.It is deeply loved by people and has great development prospects,but its taste is single.The cherry rice wine with cherry flavor was prepared by adding cherries during the fermentation of glutinous rice,and the optimum fermentation conditions for cherry rice wine were obtained through orthogonal experiments and sensory experiments.The total acid,total ester,reducing sug⁃ar,and cherry flavored rice wine were determined.The content of substances such as ethanol and anthocyanins.The optimal fermentation conditions for cherry-flavored rice wine were determined through experiments:1∶4 for gluti⁃nous rice,0.6 for koji,and 84 h for fermentation.Under this condition,the fermented rice wine has pure flavor,good taste and cherry flavor.
作者
陈瑞
韩潇
孙传伯
杨梅
王寅嵩
CHEN Rui(College of Biological and Pharmaceutical Engineering,Wanxi University,Lu′an 237012,China)
出处
《安徽农学通报》
2020年第21期114-116,167,共4页
Anhui Agricultural Science Bulletin
基金
安徽省教育厅项目(KJ103762015B17,KJ103762015B18)
皖西学院自然基金重点项目(0041019062)
2017年度湖北省教育厅科研计划项目(B2017578)
2019年全国食品工业职业教育教学指导委员会教学教改研究课题(SH249)。
