菊花米酒发酵工艺

Fermentation Technology of Chrysanthemum Rice Wine

将药食两用的菊花与营养丰富的米酒结合,菊花米酒低度、营养、保健的特点,既可满足人们对保健功能的需求,又能满足对不同口感及风味米酒的追求。以糯米和麻城福白菊为主要原料,通过探究菊花添加量、甜酒曲添加量、料液比及添加菊花时机这四个方面来确定菊花米酒的最佳发酵工艺。结果表明,菊花添加量为0.6%,酒曲加量为0.8%,料液比为1.0∶0.8 (g/mL),发酵2 d加入菊花,制作出来的菊花米酒总糖为11.69%,总酸为103.67 mol/L,酒精度为7.9%vol,黄酮为0.83 mg/mL,且酒体清亮,口感风味俱佳,具有淡雅的菊花风味。

The chrysanthemum rice wine, which has the characteristics of low alcohol, nutrition and health care, can not only meet people’s demand for health care function, but also meet the pursuit of different taste and flavor rice wine. In this study, glutinous rice and Fubai chrysanthemum of Macheng were used as the main raw materials. The optimal fermentation technology of chrysanthemum rice wine was determined by exploring the addition amount of chrysanthemum, the amount of Sweet Wine Koji, the ratio of material to liquid and the time of adding chrysanthemum. The results showed that the addition of chrysanthemum was 0.6%, the amount of koji was 0.8%, the ratio of material to liquid was 1.0∶0.8(g/mL), and after fermentation for 2 days, the total sugar of chrysanthemum rice wine was 11.69%, the total acid was 103.67 mol/L, the alcohol content was 7.9%vol, and the flavone content was 0.83 mg/mL, the liquor body was clear, the taste and flavor were good, and the chrysanthemum flavor was elegant.