| 五色米养生红曲酒工艺技术研究 |
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| 引用本文： | 汪建国,冯德明.五色米养生红曲酒工艺技术研究[J].中国酿造,2015,34(12):153. |
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| 作者姓名： | 汪建国 冯德明 |
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| 作者单位： | 1.苏州市新同里红酒业有限公司，江苏苏州215235；2.嘉兴学院生物与化学工程学院，浙江嘉兴314001 |
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| 摘 要： | 以五种米（粳米、白糯米、黑糯米、小米、玉米）为主要原料，根据其不同特性和淀粉结构，通过添加红曲制作养生酒。结果表明，按粳米∶糯米∶黑米∶小米∶玉米为50∶15∶15∶15∶15的质量比，先用粳米制成淋饭酒母，然后喂入混合米浆，并添加6%的红曲米和0.015%的酸性蛋白酶，用传统工艺与新工艺相结合的方法进行发酵，结果酿制出风味独特的新型五色米养生红曲酒。
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| 关 键 词： | 工艺技术 五色米 红曲米 红曲酒 |
Research on technology of nutritional health red kojic rice wine with five colorful grains |
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| WANG Jianguo,FENG Deming.Research on technology of nutritional health red kojic rice wine with five colorful grains[J].China Brewing,2015,34(12):153. |
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| Authors: | WANG Jianguo FENG Deming |
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| Affiliation: | 1.Suzhou New Tonglihong Wine Co., Ltd., Suzhou 215235, China; 2.College of Biological and Chemical Engineering,
Jiaxing University, Jiaxing 314001, China |
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| Abstract: | Using five kinds of grains (japonica rice, glutinous rice, black rice, millet, corn) as raw material, according to the different characteristics and starch structure, a kind of nutritional health red kojic rice wine was developed. Results showed that the mass ratio of the five grains was 50∶15∶15∶15∶15, respectively. The rice wine starter was made by japonica rice, and then rice steep liquor was added, and then red koji rice 6% and acid protease 0.015% were added. The results showed that the nutritional health red kojic rice wine with unique taste and lasting mellow was produced using traditional and innovative technology. |
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| Keywords: | processing technique five colorful grains red koji rice red kojic rice wine |
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