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投稿时间：2019-04-20
投稿时间：2019-04-20
中文摘要: 以玉米、大米、小米、黑米、糯米、糯玉米6 种米为原料，以米根霉和酿酒活性干酵母为糖化发酵剂，通过单因素试验对6 种淀粉质原料米酒酿造用麸曲和酒曲的种类、比例及接种量、发酵温度、发酵时间等进行研究，再采用正交试验优选出六粮风味米酒发酵的最佳工艺参数。结果表明：麸曲与酒曲最佳质量比为1 ∶1，加曲量为0.6%，30 ℃条件下发酵 48 h；玉米 ∶大米 ∶小米 ∶黑米 ∶糯米 ∶糯玉米的质量比为 1 ∶1 ∶1 ∶2 ∶2 ∶2。此时的米酒质量最佳，酒质地均匀、酒醪清澈、醇香浓郁，柔和爽口，具有独特的甜米酒风味。
Abstract:Six kinds of corn，rice，millet，black rice，glutinous rice and glutinous corn were used as raw materials.Rhizopus oryzae and active dry yeast were used as saccharifying fermentation agents.Through single factor experiment，the types，proportion，inoculation amount，fermentation temperature and fermentation time of six kinds of starch raw materials for rice wine brewing were studied.Then orthogonal experiment was used to optimize the fermentation of six kinds of flavor rice wine process parameters.The results showed that the best mass ratio of bran koji and distiller's yeast was 1 ∶1，the quantity of koji was 0.6%，and the fermentation time was 48 h at 30 ℃；the mass ratio of corn ∶rice ∶millet ∶black rice ∶glutinous rice ∶glutinous corn was 1 ∶1 ∶1 ∶2 ∶2 ∶2.At this time，the quality of rice wine was the best，the quality was even，the mash was clear，mellow，soft and refreshing，and it had a unique flavor of sweet rice wine.
文章编号：202006013 中图分类号： 文献标志码：
基金项目:重庆市科技计划项目（cstc2018jscx-msybX0238）；2018 年重庆市大学生创新创业训练计划项目（201812606005）；重庆工贸职业技术学院2018 年院级科研项目（ZR201803）
| Author Name | Affiliation |
| XU An-shu，XIA Fan，LI Qing-sui | Chongqing Institute of Industry and Trade，Chongqing 408000，China |
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