摘要
为了提高板栗资源利用率并开发板栗深加工产品,以板栗和糯米为主要原料,以红曲和小曲作为发酵剂,进行板栗黄酒发酵工艺的研究。在单因素试验的基础上再进行正交试验,并以感官评分为评价指标,得到最佳发酵条件:主发酵温度为20℃,红曲的添加量为13%,糯米与板栗的质量比7∶3,小曲的添加量为0.7%,主发酵时间为7 d。按此发酵条件酿造的板栗黄酒风味和口感最佳,并且含有丰富的氨基酸。
In order to improve the utilization rate of chestnut resources and develop chestnut deep-processed products,the research on the fermentation process of chestnut rice wine was made with chestnut and glutinous rice as the main raw materials,and Hong Qu and Xiao Qu as fermentation starters.Based on the single factor test,the orthogonal test was carried out,and the sensory score was used as the evaluation index.The best fermentation conditions the main fermentation temperature was 20℃,the amount of Hong Qu added was 13%,the mass ratio of glutinous rice to chestnut was 7∶3,the amount of Xiao Qu added was 0.7%,and the main fermentation time was 7 d.Chestnut rice wine brewed according to this fermentation condition had the best flavor and taste,and was rich in amino acids.
作者
胡美怡
陈颖
杨晓宽
HU Mei-yi;CHEN Ying;YANG Xiao-kuan(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066600,Hebei,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第5期142-147,共6页
Food Research and Development
基金
2020年河北省协同创新中心支持计划(20200302)
秦皇岛市重点研发科技支撑项目(201803B001)。
关键词
板栗
黄酒
发酵工艺
单因素试验
氨基酸
chestnut
rice wine
fermentation technology
single factor test
amino acid
