摘要
通过正交试验研究红枣糯米酒的生产工艺,探讨在糯米饭中添加红枣汁混合发酵制得米酒的方法。结果表明,红枣糯米酒的最佳生产条件为混合发酵温度30℃、加曲量0.4%、枣汁添加量80%。制得米酒色泽透亮、酸甜适口、枣香浓郁。
This paper introduced the dates of glutinous rice wine production process,In which the method of mixed fermentation with glutinous rice and jujube juice was discussed.Conclusions indicated that under conditions as followed,the quality of the production was at its best： fermentation temperature comes to 30 ℃,inoculation ratio gets to 0.4%,jujube juice rises to 80%.With this method,the production is not only with bright color,sweet and sour taste.
出处
《食品与机械》
CSCD
北大核心
2012年第2期210-212,共3页
Food and Machinery
基金
河南科技学院重点资助项目(编号:06013)
关键词
红枣
糯米
米酒
发酵
工艺
jujube
glutinous rice
rice wine
fermentation
technology
