魔芋米酒制作工艺对其品质的影响

Analysis on the effect of technology of konjac rice wine on its quality

以脱壳糙米为原料,在传统工艺上添加魔芋粉,分析魔芋米酒制作工艺对其品质的影响。结果表明,魔芋添加量对魔芋米酒品质影响较小,随着魔芋添加量的增加,各个品质指标呈较为平缓的变化趋势;预发酵时间和后发酵时间对魔芋米酒品质的影响较大,随着发酵时间的延长,各个品质指标呈不规律的变化趋势;酒曲添加量对魔芋米酒品质影响最大,随着酒曲添加量的增加,各个品质指标呈大幅度的变化趋势。

Using brown rice as raw material,konjac was added to the traditional process to analyze the effect of technology of konjac rice wine on its quality.The results showed that the addition amount of konjac had little effect on the quality of konjac rice wine.With the increase of konjac,the quality analysis indexes showed a gentle trend of change.The pre-fermentation time and post-fermentation time had great influence on the quality of konjac rice wine.With the prolongation of fermentation time,each quality analysis index showed an irregular change trend.The addition amount of koji had the greatest effect on the quality of konjac rice wine.With the in⁃crease of koji,each quality analysis index showed a large trend of change.