滁菊糯米发酵酒制备工艺研究

Fermentation conditions of Chuzhou chrysanthemum and rice wine

本研究以糯米、滁菊为原料,探究最佳滁菊糯米酒发酵工艺。在单因素优化发酵温度、发酵时间、滁菊添加量和酒曲添加量基础上,采用正交试验进行滁菊糯米发酵酒制备工艺优化。以滁菊糯米酒品质风味和酒精度为主要指标,并对总糖度、总酸度、黄酮含量、固形物含量等指标进行检测,确定滁菊发酵酒的最佳工艺和配方。结果显示:500 g糯米,主发酵温度30℃,发酵时间9 d,滁菊2 g,酒曲3 g,后发酵温度14℃,时间45 d获得酒品质最好,各指标符合发酵酒国家标准。在此工艺下生产的滁菊发酵酒色泽均匀,带有滁菊香味,口感极佳。

Objective:To study a new brewing process with glutinous rice and Chuzhou chrysanthemum as the main meterial.Methods:Primary fermentation temperature,fermentation time,Chuzhou chrysanthemum and yeast inoculation volume were optimzed with a series of single-factor experiments.Then,the key parameters were futher optimized with the Orthogonal optimization experiment.Sensory evaluation and alcohol were set for main indexes,the other indexes total sugar content,acidity,flavonoid content,solid content were also tested.Results:The best fermentation technology and formula of Chuzhou chrysanthemum wine were successfully confirmed:fermentation temperature 30℃,time 9 days,Chuzhou chrysanthemum 2g,distiller's yeas 3g.Secondary fermentation were 14℃and 45 days.Conclusion:The Chuzhou chrysanthemum wine is characterized with its uniform color and excellent taste.