摘要
以蛹虫草大米为原料,酿造蛹虫草甜米酒。通过单因素和正交试验,对蛹虫草甜米酒的酿造工艺进行优化。结果表明,蛹虫草甜米酒的最佳酿造工艺条件为:甜酒曲接种量为1.5%,料液比为1∶3.0(g∶m L),发酵温度28℃,发酵时间为3 d。在此工艺条件下,蛹虫草甜酒中虫草总糖含量为10.03 g/100 m L,虫草素含量1.24 mg/100 m L,酒精度1.2%vol,感官评分95分。此最佳工艺酿造的蛹虫草甜米酒呈现淡黄色,酒液澄清透明,复合香气协调浓郁,口感甜爽,余味绵长,同时具有较高的营养价值。
Using Cordyceps militaris and rice as raw material, C. militaris sweet rice wine was brewed. The brewing technology of sweet rice wine was optimized by single factor and orthogonal experiments. The results showed that the optimum brewing process conditions were as follows： sweet dis- filler＇s yeast inoculum 1.5%, material-liquid ratio 1：3.0 （g：ml）, fermentation temperature 28 ℃ and time 3 d. Under the optimum conditions, C. militafis total sugar content, cordycepin content, alcohol content and sensory score of the C. militaris sweet rice wine were 10.03 g/100 ml, 1.24 mg/100 ml, 1.2%vol and 95, respectively. The C. militaris sweet rice wine was pale yellow with clear and transparent, strong complex aroma, suitable sweet taste, and the rice wine had high nutritional value.
出处
《中国酿造》
CAS
北大核心
2017年第9期177-181,共5页
China Brewing
关键词
蛹虫草
甜米酒
酿造工艺
虫草素
Cordyceps militaris
sweet rice wine
brewing technology
cordycepin
