摘要
以微山湖水产品莲藕、莲子为原料,用米酒酿造的传统方法,使用实验室筛选出的具有较优糖化力和发酵性能的根霉菌和酿酒酵母,进行纯种发酵,考察了原料配比、发酵温度及时间对品质的影响。实验得出,糯米∶莲藕为1∶1,莲子为二者总量的4%,发酵温度28℃,发酵时间为5d。不仅为微山湖生物资源大规模被利用提供理论依据,而且还丰富了米酒市场。
This research was a kind of functional rice wine fermented in a traditional way used by lotus root and lotus seed from Weishanhu lake and inoculated Rhizopus oryzae and Saccharomyces cerevisiae into the mixture.The main results were as follows：The optimal ration of sticky rice ∶ lotus root is 1∶ 1 and the lotus seed is 4% of the total amount,The best rice wine can be brewed at 28℃ in 5d.The research not only provides theory about biology resource ofWeishanhu Lake,but also riches market of rice wine.
出处
《中国酿造》
CAS
2012年第5期194-196,共3页
China Brewing
基金
山东省自然科学基金(ZR2009DM034)
曲阜师范大学本科生科研训练计划项目(2011A032)
关键词
米酒
莲藕
莲子
发酵
rice wine
lotus root
lotus seed
fermentation
