摘要
以糯玉米为主要原料,采用固液发酵法酿制糯玉米醪糟,并对影响醪糟品质的因素进行试验,最终优选出酿制醪糟的最佳工艺条件。最佳工艺参数为浸泡温度30℃,浸泡时间18 h,酵母添加量2%,发酵温度30℃,发酵时间36 h。酿制出的糯玉米醪糟半透明,有光泽,香气纯正,滋味醇厚,甜酸柔和,鲜美爽口。
With the glutinous corn as raw material,the technology of solid-state fermentation and the factors in affecting quality of the wine were studied by experiment.The optimum processing technology was as follow： immersion temperature was 30℃,immersion time was 18 h,the content of Angel Yeast was 2%,fermentation temperature was 30℃,fermentation time was 36 h.The final glutinous corn wine was translucent appearance,smelled aromatic,tasted luscious and soft.
出处
《食品工业》
北大核心
2011年第1期41-43,共3页
The Food Industry
基金
四川农业大学食品学院(四川雅安625014)
农产品加工及贮藏工程四川省重点实验室(四川雅安625014)
关键词
糯玉米
醪糟
酶解
酿制工艺
glutinous corn
glutinous corn wine
enzymatic hydrolysis
brewing process
