| 茯苓养生黄酒酿造工艺研究 |
| |
| 引用本文： | 曹敬华,史路路,蔡凤娇,等.茯苓养生黄酒酿造工艺研究[J].酿酒,2014(3):68-72. |
| |
| 作者姓名： | 曹敬华 史路路 蔡凤娇 等 |
| |
| 作者单位： | 工业发酵湖北省协同创新中心,湖北工业大学轻工学部,湖北武汉430068 |
| |
| 摘 要： | 以糯米为主要原料,在蒸粮阶段添加茯苓等中药材蒸煮、糖化、发酵,得到一种富含茯苓多糖的养生黄酒。对其酿造工艺进行优化,结果表明:糖化阶段,酒曲添加量1.0%,糖化温度25℃,糖化时间48h;前发酵阶段,酵母添加量0.09%、料液比1∶2、前酵温度30℃、前酵时间7d;后发酵阶段,后酵温度15~20℃,后酵时间9-11d,在此条件下制得的茯苓养生黄酒酒度为9.5vol%,总酸含量为4.21g/L,茯苓多糖含量为4.64g/L。
|
| 关 键 词： | 茯苓 黄酒 酿造工艺 |
Study on Processing Technology of Rice Wine of Poria Cocos |
| |
| CAO Jing-hua,SHI Lu-lu,CAI Feng-jiao,CHEN Mao-bin and FANG Shang-ling.Study on Processing Technology of Rice Wine of Poria Cocos[J].Liquor Making,2014(3):68-72. |
| |
| Authors: | CAO Jing-hua SHI Lu-lu CAI Feng-jiao CHEN Mao-bin and FANG Shang-ling |
| |
| Affiliation: | , (Hubei CoUaborative Innovation Center for Industrial Fermentation, Department of Light Industry, Hubei University of Technology, Wuhan Hubei 430068, China) |
| |
| Abstract: | This paper studies using the Glutinous Rice as the main rawmaterial and Chinese herbal like Poria cocos as auxiliary material to produce rice wine of Poria cocos which rich with poria polysaccharide.The brewing technology of Rice wine of Poria cocos was optimized by using orthogonal experimental,the results showthat the optimum technological conditions of saccharifying phase were 25℃,48h and 1.0% koji;the optimum technological conditions of main fermentation prophase were 30℃,7d,1：2 solid- liquid ratioand 0.09% yeast inoculums;the optimum technological conditions of post fermentation were 15-20℃ and 9- 11d.This obtained wine contains 9.5% alcohol,4.21g/L total acid,4.64g/L poria polysaccharide. |
| |
| Keywords: | Poria cocos Chinese rice wine Brewing technology |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
