| 新型糯玉米甜酒酿的酿制工艺 |
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| 引用本文： | 岳凤丽,郝征红,井瑞洁,张炳文. 新型糯玉米甜酒酿的酿制工艺[J]. 食品研究与开发, 2012, 33(4): 131-134 |
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| 作者姓名： | 岳凤丽 郝征红 井瑞洁 张炳文 |
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| 作者单位： | 1. 山东省农业管理干部学院科研开发处,山东济南,250100
2. 济南大学食品科学与营养系,山东济南,250002 |
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| 基金项目： | 山东省科技厅星火计划项目(项目编号:2009XH157) |
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| 摘 要： | 以优质糯玉米为原料,采用固态开放式发酵工艺酿制甜酒酿。通过正交试验确定糯玉米甜酒酿的最佳发酵工艺参数:糯玉米碴粒度2.7 mm,甜酒曲用量1.5%,蔗糖添加量4%,发酵时间72 h。同时确定出甜酒酿产品的最佳糖酸比:37∶1。
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| 关 键 词： | 糯玉米 甜酒酿 正交试验 糖酸比 |
Research on the Processing Technology of New Type Fermented Waxy Corn |
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| YUE Feng-li , HAO Zheng-hong , JING Rui-jie , ZHANG Bing-wen. Research on the Processing Technology of New Type Fermented Waxy Corn[J]. Food Research and Developent, 2012, 33(4): 131-134 |
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| Authors: | YUE Feng-li HAO Zheng-hong JING Rui-jie ZHANG Bing-wen |
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| Affiliation: | 1.Research and Development Department,Shandong Agricultural Administrators College,Jinan 250100,Shandong,China;2.Department of Food Science and Nutrition,Jinan University,Jinan 250002,Shandong,China) |
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| Abstract: | With quality waxy corn as raw materials,the fermented waxy corn was brewed by the technology of solid-state open fermentation.The optimum technological parameters of fermentation which were determined through orthogonal experiment were as follows: particle size 2.7 mm,the content of sweet rice wine koji 1.5 %,the content of sucrose 4 %,fermentation time 72 h.The optimum ratio of sugar and acid was also obtained,which was 37∶1. |
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| Keywords: | waxy corn fermented glutinous rice orthogonal experiment ratio of sugar and acid |
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