摘要
以荆门地区糯米和葛根粉为原料,利用麦曲和黄酒活性干酵母进行发酵。选取葛根与糯米质量比、料水比、麦曲添加量、黄酒酵母添加量为主要影响因素,以酒精度、黄酮含量及感官评定为测量指标,采用单因素试验和正交试验对葛根黄酒发酵工艺进行优化。结果表明,葛根黄酒最佳发酵条件为:葛根与糯米质量比为1∶3.3,料水比为1∶2(g/m L),麦曲添加量为8%,黄酒酵母添加量为0.08%。
Using Jingmen local pueraria and glutinous rice as material, yellow wine was fermented by wheat ko-ji and active dry yeast. Using pueraria and glutinous rice ratio, raw material and water ratio,wheat koji addition, active dry yeast addition, fermentation temperature and fermentation time as factors, through single factor test and orthogonal test, the optimal technological parameters of fermentation were determined as follows：pueraria and glutinous rice ratio1：3.3, raw material and water ratio 1：2 （g/mL）, wheat koji addition 8%, active dry yeast addition 0.08%.
出处
《食品研究与开发》
CAS
北大核心
2017年第24期75-78,共4页
Food Research and Development
基金
荆楚理工学院校级科研项目(ZR201512)
关键词
葛根黄酒
酒精度
黄酮
发酵条件
pueraria yellow wine
alcohol content
flavones
fermentation condition
