摘要
为充分利用济宁丰富的莲藕资源,以莲藕糯米为原料,麦曲与黄酒活性干酵母为糖化发酵剂开发糯米莲藕黄酒。通过单因素试验和正交试验、方差分析相结合的方法,综合比较成品酒酒精度、总糖、总酸以确定糯米莲藕黄酒的最优发酵工艺。单因素试验表明莲藕用量最佳比例为25%;用水量、麦曲量、干酵母量、主发酵温最佳处理水平分别为90%、10%、0.6%、28℃;正交试验表明最佳发酵工艺为用水量90%、麦曲量10%、干酵母量0.6%、主发酵温度26℃,所获黄酒酒体澄清、色泽金黄、口感清爽、香味协调,具莲藕清香。
In order to make full use of the abundant lotus root resources in Jining,rice wine with lotus roots was developed using glutinous rice and lotus root as raw materials,and ripe wheat qu and active dry yeast as saccharification starter. Through the combination of single factor test and orthogonal test and analysis of variance,the alcoholic degree,total sugar and total acid of finished wine were comprehensively compared to determine the optimal fermentation process of rice lotus root wine. The single factor test showed that the optimal ratio of lotus root was 25 %;the optimal treatment levels of water consumption,ripe wheat qu dosage,active dry yeast dosage and main fermentation temperature were 90 %,10 %,0.6 %,and 28 ℃,respectively. The orthogonal test and analysis of variance showed that the optimal fermentation process of lotus roots rice wine was that 90 % water consumption,26 ℃ main fermentation temperature,10 % wheat qu and 0.6 % active dry yeast.Under these conditions the rice wine was clarified,golden in color,harmonious in lotus-root flavor and fresh in taste.
作者
王元军
于清华
WANG Yuan-jun;YU Qing-hua(Department of Life Science and Engineering,Jining University,Jining 273100,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第23期173-178,共6页
Food Research and Development
关键词
莲藕
黄酒
发酵工艺
正交试验
方差分析
lotus-roots
rice wine
fermentation technology
orthogonal experiment
analysis of variance
