食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
11期
68-71
,共4页
糯米%甜荞%发酵%甜酒酿
糯米%甜蕎%髮酵%甜酒釀
나미%첨교%발효%첨주양
glutinous rice%Fagopyrum esculentum Moench%fermentation%fermented glutinous rice
以糯米和甜荞为原料，采用安琪甜酒曲作为发酵酒曲制作甜酒酿。通过单因素试验对糯米与甜荞质量比、甜酒曲添加量、发酵时间以及发酵温度进行研究，在单因素试验的基础上进行正交实验，以感官指标作为评价标准以确定酒酿的最佳工艺条件，实验结果表明，糯米与甜荞质量比为4∶1，酒曲添加量1.0%，发酵时间72h，发酵温度25℃，按此最佳条件制作的甜酒酿风味独特。
以糯米和甜蕎為原料，採用安琪甜酒麯作為髮酵酒麯製作甜酒釀。通過單因素試驗對糯米與甜蕎質量比、甜酒麯添加量、髮酵時間以及髮酵溫度進行研究，在單因素試驗的基礎上進行正交實驗，以感官指標作為評價標準以確定酒釀的最佳工藝條件，實驗結果錶明，糯米與甜蕎質量比為4∶1，酒麯添加量1.0%，髮酵時間72h，髮酵溫度25℃，按此最佳條件製作的甜酒釀風味獨特。
이나미화첨교위원료，채용안기첨주곡작위발효주곡제작첨주양。통과단인소시험대나미여첨교질량비、첨주곡첨가량、발효시간이급발효온도진행연구，재단인소시험적기출상진행정교실험，이감관지표작위평개표준이학정주양적최가공예조건，실험결과표명，나미여첨교질량비위4∶1，주곡첨가량1.0%，발효시간72h，발효온도25℃，안차최가조건제작적첨주양풍미독특。
Fermented glutinous rice mixed with Fagopyrum esculentum Moench was studied by using Angel rice wine starters. The product quality was assessed by sensory index. The mass ratio of glutinous rice to Fagopyrum esculentum Moench, the amount of rice wine starters, the fermentation time and temperature were investigated by means of single factor experiment, based on which, orthogonal experimental design was applied to optimize the fermentation technology. The results showed that the mass ratio of glutinous rice to Fagopyrum esculentum Moench was 4∶1, the dosage of rice wine starters was 1.0%, fermented at 25℃for 72 h, the resulted product had specific flavor and character.
