摘要
对桂花稠酒生产工艺进行研究，并测定了发酵醪中还原糖、乙醇及总酸在发酵过程的变化。结果表明，在蒸米时间，小曲用量，发酵室温度以及发酵时间四因素中，影响产品质量的主要因素是蒸米时间和发酵室温度。在每次投料25kg情况下，通过正交试验选出了最佳工艺参数为蒸米时间25min，小曲用量50g，发酵室温度22℃，发酵时间7d，并认为发酵后进行打浆处理，可有效改善产品口感。
The processing technology of Osmanthus Rice-Wine was studied and the consistency of reducing sugar,alcohol and total acids in fermented liquor was assayed. The results showed that the main factors affeting the quality of product were the rice steaming time and the temperature of fermentation room. The optimum technological parameters were the rice steaming time 25min, ferment 50g ,the temperature of fermentation room at 22℃ The fermenting period was7 days with 25kg rice perbatch assayed by orthogonal test. The paper also showed that the taste of product could be improved effectively by the stirring fermented liquor after fermentation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第12期82-84,共3页
Food Science
