红稗米酒生产工艺的优化研究

Optimization of Production Technology of Carex baccans Rice Wine

以红稗米为原料,参照米酒液态发酵法进行发酵,研究糖化发酵剂、酒曲接种量、液料比、发酵时间、发酵温度对米酒出酒率、感官评价的影响。在单因素的基础上,以酒曲接种量、液料比、发酵时间、发酵温度4个因素进行优化试验,以米酒出酒率为响应值确定最佳工艺路线。研究结果表明:糖化发酵剂为笑仙甜酒曲Q303、菌种接种量0.5%、液料比150%、发酵时间7 d、发酵温度28℃为最佳工艺条件,在最佳工艺条件下获得的产品出酒率50.36%,感官评价90分,酒香浓郁,光泽透明,口感协调。

In this study the Carex baccans rice was used as the raw material to produce rice wine by liquid-state fermentation method,and the effect of saccharification and fermentation starter,starter inoculation amount,liquid-solid ratio,fermentation time and fermen-tation temperature on the yield and sensory quality of the rice wine were investigated.Based on single factor experiments,the starter inoculation amount,liquid-solid ratio,fermentation time and fermentation temperature were optimized,and the optimal production process was determined with the wine yield as the response value.The results showed that the optimal process conditions were as fol-lows:using Xiaoxian Jiuniang Starter Q303 as the saccharification and fermentation starter,the inoculation amount was 0.5%,the liq-uid-solid ratio was 150%,the fermentation time was 7 days,and the fermentation temperature was 28℃.Under the optimal process conditions,the wine yield was 50.36%,and the sensory score of the rice wine was 90.The produced rice wine was transparent and glossy,and had rich aroma and harmonious taste.