摘要
以玉米和大米为原料,以添加了西洋参粉末的纯种中药米曲为发酵剂,采用半固态发酵工艺酿制西洋参中药曲清酒。通过单因素实验,优选出西洋参中药曲清酒的最佳发酵工艺条件,即原料中玉米与大米的比例为1∶1,用曲量为50%,分批投料,边糖化边发酵。
By using half-solid state fermentation process , the rice-koji which has added panax quinquefolius was used as fermenting activator to make Panax Quinquefolius Sake. Rice and corn were used as raw materials. The best fermentation process conditions for Panax Quinquefolius Sake were optmized through single factor experiment, namely the ration of corn and rice was 1∶1, the koji-amount was 50%and apply batch feeding for accharifying fermentation. In this process , fermentation and saccharification were in progress at the same time.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期58-60,共3页
Food Research and Development
基金
国家国际科技合作项目(2011DFA30560)
四川理工学院科研基金项目(2012KY20)
四川省国际科技合作项目(2012HH0005)
关键词
西洋参中药曲
西洋参中药曲清酒
理化指标
酿造工艺
panax quinquefolius koji
panax quinquefolius sake
physicochemical index
brewing process
