摘要
采用黑米和枸杞为主要原料,通过单因素试验和响应面正交试验,研究枸杞黑米酒的酿造工艺。试验结果表明,枸杞添加量、前发酵时间和前发酵温度均对结果有显著性影响,枸杞黑米酒的最佳条件为:枸杞添加量11%,曲药添加量0.4%,前发酵温度32℃,前发酵时间51 h,后发酵温度24℃,后发酵时间5 d。
This research mainly studied the fermentation technology of the Chinese wolfberry black rice wine by using the single factor experiment and response surface methodology.The result showed that the addition of Chinese wolfberry,pre-fermentation temperature and pre-fermentation time had significant effect of the sensory evaluation of the Chinese wolfberry black rice wine.The optimum fermentation technological conditions of the Chinese wolfberry black rice wine were： 11% for the addition of Chinese wolfberry,0.4% for the addition of wine yeast,32℃for the pre-fermentation temperature,51 h for the pre-fermentation time,and 24℃ for the post-fermentation temperature,5 d for the post-fermentation time.
出处
《食品工业》
北大核心
2011年第1期73-76,共4页
The Food Industry
关键词
糯玉米
醪糟
酶解
酿制工艺
black rice
Chinese wolfberry
rice wine
fermentation
response surface methodology
