生料法藕糯米黄酒发酵工艺

Fermentation Technology of Lotus Root Rice Wine by Uncooked Materials Method

为拓展地方藕资源的开发利用,以藕和糯米为原料采用生料发酵工艺研发藕糯米黄酒。通过单因素试验和正交试验相结合的方法以确定生料藕糯米黄酒的最佳发酵工艺参数。结果表明,莲藕糯米最佳质量比1︰2,最佳工艺条件为:糖化酶用量0.15%、生料曲用量2.5%、主发酵温度30℃,料水比1︰2.5 (g/mL),主发酵6 d,后发酵30 d。所获生料藕糯米黄酒色泽红艳透亮、香气协调、口感醇和。

In order to expand the development and utilization of local lotus root resources,lotus root and glutinous rice were used as raw materials to develop lotus root rice wine by uncooked materials method.The optimal fermentation process parameters of lotus root rice wine by uncooked materials method were determined by single factor test and orthogonal test.The results showed that the best ratio of lotus root and glutinous rice was 1︰2.The optimal fermentation process parameters were0.15%for glycosylase,2.5%for wine starter(produced by uncooked materials),30℃for main fermentation temperature,and the ratio of raw materials and water was 1︰2.5(g/m L).The main fermentation time was 6 d,and the secondary fermentation time 30 d,so the lotus root rice wine had bright red color,rich aroma,and mellow taste.