摘要
以苹果、西瓜、糯米为原料,在单因素实验的基础上通过正交试验得到复合米酒最佳发酵工艺。结果表明:在果粒添加量15%,接种量0.5%,发酵时间36 h及发酵温度28℃条件下,可获得色泽微红、透明、果香与酒香和谐的复合果味米酒。
Apple,watermelon,glutinous rice the main raw material,according the results of single factor experiment,optimal formula of compound rice wine was obtained through orthogonal experiment.The results showed that:Based on the optimal processwith fruit grain 15%,inoculation quantity 0.5%,fermentation time 36 h and fermentation temperature 28 ℃,compound rice winerepresented slight red transparent and harmonious taste of fruit and wine flavor.
出处
《现代食品》
2016年第11期90-91,共2页
Modern Food
关键词
苹果
西瓜
糯米
发酵
Apple
Watermelon
Glutinous rice
Fermentation
