板栗龙眼糯米黄酒发酵工艺优化

为提高板栗和龙眼的资源利用率并开发一种高多糖含量的新型黄酒，以板栗和龙眼为辅料，糯米为主料，小曲和红曲为发酵剂，以感官评分和多糖含量为评价指标，采用单因素结合正交试验优化板栗龙眼糯米黄酒发酵工艺。结果表明，板栗龙眼糯米黄酒的最佳酿造工艺条件为：板栗添加量20%，龙眼添加量5%，小曲添加量0.9%，红曲添加量13%，主发酵时间8 d，主发酵温21 ℃。在此优化工艺条件下，板栗龙眼糯米黄酒的各项理化指标符合相关国标要求，感官评分为95.8分，多糖含量为7.93 g/L，是传统黄酒多糖含量的1.67倍。

Optimization of fermentation process of chestnut,longan and glutinous rice Huangjiu

In order to improve the resource utilization of chestnut and longan and develop a new type of Huangjiu(Chinese rice wine)with high polysaccharide content,using chestnut and longan as auxiliary materials,glutinous rice as main material,Xiaoqu and Hongqu as starters,and sensory score and polysaccharide content as evaluation indicators,the fermentation process of chestnut,longan and glutinous rice Huangjiu was optimized by single factor combined with orthogonal experiments.The results showed that the optimal brewing conditions for the Huangjiu were chestnut addition 20%,longan addition 5%,Xiaoqu addition 0.9%,Hongqu addition 13%,main fermentation time 8 d and temperature 21℃.Under the optimal conditions,the various physical and chemical indexes of chestnut,longan and glutinous rice Huangjiu met the requirements of relevant national standards,the sensory score was 95.8 points,and the polysaccharide content was 7.93 g/L,which was 1.67 times that of traditional Huangjiu.