不同酒曲生产小米酒的研究

采用6种不同酒曲生产小米酒，考察不同酒曲对其发酵酒的非糖固形物、酒精度、pH、总酸及氨基酸态氮含量的影响，并对其进行全营养成分分析。结果表明，最佳酒曲为QDYF-1，其发酵的小米酒总糖含量为0.42 g/L、非糖固形物含量为32 g/L、酒精度为11.2%vol、pH值为3.7、氨基酸态氮含量为3.41 g/L，碳水化合物含量为12.3 g/100 g，维生素B1含量0.088 mg/100 g，维生素B2含量为0.05 mg/100 g，氨基酸含量为0.365 g/100 g；其中，9种人体必需氨基酸含量为0.088 g/100 g。该产品色泽诱人、酸甜可口、带有米香味、营养丰富，具有非常好的保健功能。该研究可为小米酒的产业化生产提供重要依据。

Millet wine production with different Jiuqu

The millet wines were produced with millet and six different Jiuqu. The effect of different Jiuqu on non-sugar solid content, alcohol content, pH, total acid and amino acid nitrogen content was investigated, and the nutritional value of the wine of analyzed. Results showed that the optimal Jiuqu was determined as QDYF-1. The millet wine fermented with Jiuqu QDYF-1 was rich in nutrition, the total sugar content of the millet wine was 0.42 g/L, non-sugar solid content was 32 g/L, alcohol content was 11.2%vol, pH value was 3.7, and amino acid nitrogen content was 3.41 g/L, the carbohydrate content was 12.3 g/100 g, Vitamin B1 content was 0.088 mg/100 g, Vitamin B2 content was 0.05 mg/100 g, amino acid content was 0.365 g/100 g, among which, the nine essential amino acids content was 0.088 g/100 g. The product had attractive color, the flavor was sweet and sour with rice aroma. The product had a very good health care function and provided an important basis for the industrialization of millet wine.