保健型红枣米酒发酵工艺的研究

Sdudy on Healthy Red Jujude Rice Wine Fermentation Technology

以红枣和糯米为原料进行发酵,可生产保健型红枣米酒。最佳工艺条件如下:红枣原汁添加量为9%,拌曲时添加,主发酵温度为21~25℃。发酵得到的红枣米酒既具有红枣特有的香气,又具有米酒绵软醇厚的口感,具有很强的保健功能。

With red jujubes and glutinous rice as raw material for fermentation,healthy red jujube rice wine can be produced. Here are the optimum processing condition: jujube juice content is 9% and added when mixing koji,fermentation temperature is 21 ~ 25 ℃. With strong health functions,the obtained red jujube rice wine has the jujube unique fragrance and the rice wine mellow taste.