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投稿时间：2014-11-21
投稿时间：2014-11-21
中文摘要: 以雪菊、糯米为主要原料，研制新型米酒——雪菊米酒。通过单因素试验和正交试验确定最佳工艺条件是：雪菊提取液添加量20 %、甜酒曲添加量1.0 %、酿酒酵母添加量0.08 %、发酵时间5 d。在此条件下制备的雪菊米酒口感细腻、风味独特，兼有雪菊和米酒的营养价值和保健作用。
Abstract:With the Coreopsis tinctoria Nutt，glutinous rice as the main raw materials，develop a new rice wine -Coreopsis tinctoria Nutt rice wine. Through single factor experiments and orthogonal test to determine the optimum process conditions were：Coreopsis tinctoria Nutt extract addition 20 %，the swet song addition 1.0 %，yeast addition 0.08 %，fermentation time 5 days. Under the conditions，the Coreopsis tinctoria Nutt rice wine had a delicate taste and unique flavor，and had the functions of nutrintion value and health effects.
文章编号：201604019 中图分类号： 文献标志码：
基金项目:新疆轻工职业技术学院校企合作项目（XJQG201503）
| Author Name | Affiliation |
| WU Xiao-ju，JIN Ying-zi | Food and Biological Technology Branch，Xinjiang Light Industry Technology Vocation College，Urumqi 830021，Xinjiang，China |
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