摘要
研究传统甜酒酿发酵过程的影响因素有助于甜酒酿品质监控及生产工艺的合理化控制.采用单因素方差分析试验,研究了浸米加水比、接种量、温度、时间对甜酒酿酸度、总糖及感官品质的影响.结果表明:各因素对发酵指标影响显著;加水比为1:2.5最适宜糯米浸渍;接种量为1.5%、发酵温度为28℃或30℃有利于甜酒酿的发酵;总酸度、总糖度及感官评分随发酵时间的延长先高后低,24～58 h酸度上升最快,64 h达最大值,16～64 h总糖上升最快,72 h达最大值;发酵72 h获得的甜酒酿汁液大量渗出且清澈透明,香气浓郁,酸甜适口.
Study on the influence factors on the fermentation of traditional rice wine is conductive to quality control and rationalization control of the technique of production. The influence factor of soaking rice with the ratio of rice and water, inoculation amount, temperature was studied respectively by the method of single factor experiment. The variance analysis resuits showed that the influences were notable, the ration of 1 ： 2.5 with the rice and water was beneficial to soaking rice, the rice added 1.5 % distiller yeast was fermented very well at 28 ℃ or 30 ℃ for 72 h, the acidity, total sugar and organoleptic quality of rice wine was declined respectively after the first rise with fermented time expending, the acidity rose rapidly for 24-58h and reached maximum for 64 h, total sugar rose rapidly for 16-64 h and reached maximum for 72 h, the excellent rice wine fermented for 72 h had better sweet and sour flavor, fuller smell and more clear juice.
出处
《周口师范学院学报》
CAS
2010年第2期87-90,共4页
Journal of Zhoukou Normal University
基金
周口师范学院青年科研基金资助项目(No.ZKNUQN200834)
关键词
甜酒酿
发酵
影响因素
traditional rice wine
fermentation
influence factors
