| 生料法黑糯米保健酒酿造工艺的初步研究 |
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| 引用本文： | 孙志栋,许丽娜,陈国,陈惠云. 生料法黑糯米保健酒酿造工艺的初步研究[J]. 食品科技, 2010, 0(3) |
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| 作者姓名： | 孙志栋 许丽娜 陈国 陈惠云 |
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| 作者单位： | 宁波市农业科学研究院农产品加工所;浙江万里学院; |
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| 基金项目： | 宁波市科技基金项目(2004C100031); 宁波市农业科技成果转化基金项目(2008C30011) |
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| 摘 要： | 黑糯米含有多种维生素和人体必需的矿物质,用其酿造的黑糯米保健酒具有滋阴益肾、健脾暖肝等功效。生料酿酒工艺与传统发酵工艺比较,具有节约能源、出酒率高、操作简便、便于工业化生产等优点,被认为是我国酿酒工业发展的主要方向之一。探讨了黑糯米生料酿酒的最佳工艺条件,主要以酒的感官品质、发酵时间、总酸含量为评价指标,实验结果表明提高黑糯米生料酿酒感官品质的工艺条件是:粉碎粒度80%为Φ0.45mm,pH5,曲料比为0.8%,发酵温度为25℃,水料比为250%。
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| 关 键 词： | 黑糯米 保健酒 生料酿酒 工艺条件 |
Preliminary study on technics of liquor-making for black sticky rice health wine with uncooked materials |
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| SUN Zhi-dong,XU Li-na,,CHEN Guo,CHEN Hui-yun. Preliminary study on technics of liquor-making for black sticky rice health wine with uncooked materials[J]. Food Science and Technology, 2010, 0(3) |
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| Authors: | SUN Zhi-dong XU Li-na CHEN Guo CHEN Hui-yun |
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| Affiliation: | SUN Zhi-dong1,XU Li-na1,2,CHEN Guo1,CHEN Hui-yun1 (1.Ningbo Academy of Agricultural Sciences,Ningbo 315040,2.Zhejiang Wanli University,Ningbo 315100) |
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| Abstract: | The black glutinous rice has various vitamins and essential mineral substance,making use of it to make health care wine by fermentation have a benefit kidney of reinforce body fluid,repairing the stomach warm liver etc.effect.Compare with Tradition fermentation craft,taking black glutinous rice as raw material to brew wine have economy energy,raise a wine rate,operate simple,the easy to industrialization produces etc.advantage,being praised for direction of white spirit (alcohol) industry development in our... |
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| Keywords: | black stickyrice health wine liguor-making withuncooked materials technics |
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