摘要
黑米是开发保健食品的理想原料。试验以黑米为原料,酿酒酵母BR30为酒母,通过浸米水回用、混合麦曲发酵、澄清、陈化等工序,开发了清爽型黑米黄酒产品。试验结果显示,酿酒酵母BR30对黑米发酵适应性良好,发酵速率较快,发酵第3天酒精度达到14.3%,总糖由第1天的89.6 g/L降至24.5 g/L。测定结果表明,酿造得到的黑米黄酒的酒精度、总糖、总酸、氨态氮等指标含量均较为适宜。经过感官评定,酿制得到的黄酒产品香味浓郁,甘甜醇美,具有独特的黑米香气。
Black rice is a good material for development of health food. Black rice was used as the raw material and Saccharomyces cerevisiae BR30 used as the staterto fermentation with the composite koju, reusing the soak rice water, clarification and aging to produce rice wine. The result showed that Saceharomyces cerevisiae BR30 had good adaptability in rice wine fermentation and apid fermentation rate. The alcohol degree was reached 14.3% on 3~ day and the total carbohydrate was decreased from 89.6 to 24.5 g/L between 1＇t and 3~ days rapidly. The physical and chemical index of black rice wine, such as alcohol degree, total carbohydrate, total acid and ammoniacal nitrogen were appropriated. Through result of sensory evaluation, the black flee wine had a pleasant color and taste with the specific flavor of black rice.
出处
《食品工业》
CAS
北大核心
2016年第2期85-87,共3页
The Food Industry
基金
上海市农业科技成果转化资金项目"新型黄酒工艺及相关新产品的研究与开发"(编号:133919N1000)
上海石库门酿酒有限公司横向项目"优良黄酒酿造用酵母
曲霉
根霉的分析
鉴定及功能改良"(js-010-zx004)
上海市研究生创新基金项目"黄酒酿造过程中优良微生物筛选及其群落结构解析"(JWCXSL1402)
关键词
黑米
黄酒
发酵
工艺
black flee
rice wine
fermentation
technique
