薏米红曲酒的酿造

以薏米为主要原料,用红曲霉对其进行糖化、发酵得到红曲薏米酒。以糖含量为评价指标,通过红曲添加量、糖化温度及糖化时间的单因素试验初步探讨这3个因素对薏米红曲酒酿制过程的影响,然后通过正交试验确定最佳糖化工艺条件,进而在最佳糖化条件下酿造薏米红曲酒。结果表明:糖化过程的最佳条件为红曲添加量5g、糖化温度30℃、糖化时间24h。所得红曲酒糖度为2%、酒精度为4.8%、总酸度0.07g/m L、还原糖含量0.015mg/m L,不仅色泽红润,淡雅,酒香纯正浓郁,而且还具有薏米特有的芳香,酒体醇和、爽适、酸甜、入口醇滑。

The Fermentation of Red Wine of Job's Teer Rice

Taking the seed of Job＇s tears as the mother stock, the red Coxi seed wine can be fermentated by using its Monascus saccharifieation.The sugar content was regarded as evaluated parameters, then we can preliminary study on the effects of the process of the fermentation of the red wine by these three factors as follows： the addition of monascus, saccharification temperature, and single factor tests of saccharification time. Then we can determine the optimal technological parameters of saccharification by orthogonal experiment, so the red wine of Job＇s tear rice can be fermentated under the optimal conditions of saccharification. Conclusions were made that the proper condition of diastatic action is addition of monascus 5g, saccharification temperature 30℃, saccharification time 24h.then the red red liquor sugar content was 2%, alcohol content of 4.8%,total acidity 0.07g/mL, reducing sugar content 0.015mg/mL.The red wine was not only ruddy color, elegant, pure-bodied wine, but also rich of the unique aroma of barley, mellow liquor body, suitable crisp, sour and sweet, mellow and sliding taste.