小米悬浮醪糟的制作研究

Study on the Production of Millet Suspended Mash

试验旨在研究小米悬浮醪糟的制作工艺和影响配方的因素。对小米先进行预处理与熟化,采用对比法确定小米最适浸泡时间为6 h,最适用水量为1∶2;熟化最适料水比为1∶1.5,蒸制最佳时间为30 min。以小米熟化后的产品为原料,通过微生物发酵,采用单因素及正交试验,经感官评价,确定小米悬浮醪糟的制作工艺。结果表明,小米发酵工艺的优化条件为:接种量1%,加糖量2%,发酵时间4 d。该产品调制中,小米悬浮醪糟产品的最佳条件为:结冷胶用量0.3%,绵白糖用量10%,柠檬酸用量0.12%,用此配方制作的小米悬浮醪糟外观呈悬浮状态,酸甜适中,有醪糟味。

The purpose of this experiment is to study the production process of millet suspended mash and the factors affecting its formula.In this experiment,millet is pretreated and cured firstly.The optimum soaking time of millet is 6 h and the most suitable water amount is 1∶2 by comparison method.The optimum material-water ratio for maturing is 1∶1.5,and the optimum steaming time is 30 min.The production technology of millet suspended mash is determined by microbial fermentation,single factor and orthogonal test,sensory evaluation with the product cured by millet as the raw material.The results show that the optimum conditions of millet fermentation are as follows:the inoculation amount is 1%,the sugar additive amount is 2%and the fermentation time is 4 days.In the preparation of the product,the optimum conditions of millet suspended mash are as follows:the amount of cold gel is 0.3%,the amount of sugar is 10%and the amount of citric acid is 0.12%.The appearance of millet suspended mash made by this formula is suspended state,with moderate sourness and sweetness and mash flavor.