摘要
试验以葡萄和糯米为主要原料,采用单因素试验以及正交试验对葡萄米酒进行工艺优化。通过单因素试验以确定酒曲添加量、葡萄添加量、发酵温度和发酵时间,以感官评价为指标,采用正交实验法设计试验,确定最佳发酵工艺参数为酒曲添加量0.4%,葡萄添加量30%,发酵温度36℃,发酵时间32 h。该实验通过优化葡萄米酒工艺可以增加市场上米酒类饮品的丰富性,同时,也可以提高市场上大多数鲜食葡萄的利用率,还能大大增加葡萄的附加价值。
Grapes and glutinous rice were used as the main raw materials to produce grape-rice wine,and single factor tests and orthogonal tests were carried out to optimize the production process.Through single factor tests,the addition level of yeast and grapes,the fermentation temperature and the fermentation time were determined.Using sensory evaluation results as indicators,orthogonal experiments were designed to determine the optimal fermentation process parameters.The optimal parameters were as follows:the addition level of yeast was 0.4%,the addition level of grapes was 30%,the fermentation temperature was 36℃,and the fermentation time was 32 h.This study could not only increase the variety of rice wine drinks in the market,but also improve the utilization rate of table grapes,and increase the added value of grapes.
作者
许超丽
乔丹
邵永明
张轲
董荣
张珍珍
XU Chaoli;QIAO Dan;SHAO Yongming;ZHANG Ke;DONG Rong;ZHANG Zhenzhen(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi,Xinjiang 830052,China)
出处
《酿酒科技》
2020年第11期81-85,共5页
Liquor-Making Science & Technology
基金
国家级大学生创新项目(201810758032)。
关键词
葡萄
米酒
发酵工艺
grape
rice wine
fermentation process
