摘要
以糯米、草本咖啡为原料,采用液体发酵法用果酒酵母酿制草本咖啡糯米酒。研究了发酵液初始糖度、发酵液初始pH、酵母接种量对咖啡糯米酒发酵的影响,并通过正交试验优选出酿制草本咖啡糯米酒的最佳工艺条件为:初始糖度为18°Bx、初始pH 3.5,接种5%的酵母菌悬液,于25℃下主发酵8 d,再在20℃下后发酵20 d,得到的草本咖啡糯米酒的整体质量最好。
Brew coffee rice wine with ratafia yeast, using glutinous rice and herbal coffee as the materials. And measure a series of indexes which had effect on the zymotechnics of coffee rice wine, such as the incipient sugar content of fermentation broth, the incipient pH of the fermentation broth and the inoculum size of yeast. As the result, when the incipient sugar content and pH were 16 °Bx and pH 3.5 respectively, the yeast suspensions was inoculated with 5%, and the admixture was fermented for 8 d at 25 ℃ and post-fermented 20 d at 20 ℃, the quality of coffee rice wine was the best.
出处
《食品工业》
北大核心
2012年第12期92-93,共2页
The Food Industry
关键词
糯米
草本咖啡
果酒酵母
发酵
glutinous rice
herbal coffee
ratafia yeast
fermentation
