白酒曲水果发酵粽子的工艺研究

Study on Technologies of Fermented Zongzi(Rice Dumpling)with Chinese Liquor Yeasts and Fruit Process of Fermenting Hazelnuts in the Fruit of Liquor

该试验以白酒和传统粽子的制备工艺为基础,以白酒曲的接种量、发酵时间、蒸煮时间、加糖量为单因素设计试验,进行理化指标和感官测定。在此基础上进行正交试验,确定白酒曲水果发酵粽子最佳工艺参数为白酒曲接种量0.25 g、发酵时间36 h、蒸煮时间15 min、加糖量6 g时制作出的粽子口感最佳,有嚼劲,具有明显白酒香气,水果香甜,无酸苦味。此时还原糖含量为3.44 g/100 g,乙醇含量为86.4 mg/mL,淀粉含量为48%。

This study aimed to develop a new type of fermented Zongzi(rice dumplings)with Chinese liquor yeasts based on the preparation and manufacturing technologies used for the production of Chinese liquor and traditional Zongzi.The assay designated with inoculation amount of Chinese liquor yeasts,fermentation,steaming duration,and sugar content as single factors carried out physical and chemical index tests and sensory identification. The results revealed that the most desirable taste of Zongzi was attained with an inoculation amount of 0.25 g of the Chinese liquor yeast,a fermentation duration of 36 h,a steaming duration of 15 min,and a sugar content of 6 g. The Zongzi thus produced possessed a liquor aroma,chewy texture,moderate fruit sweetness,and the absence of a sour or bitter taste,and contained 3.44 g/100 g of reducing sugar,86.4 mg/mL of ethanol,and 48% of starch.