葛根清爽型黄酒的开发研究

以粳米,糯米,葛根为主要原料,采用传统黄酒酿造工艺和结合酿酒新技术生产葛根保健营养清爽型黄酒。探讨了原辅料的特性、原料配比、糖化发酵剂、发酵温度、时间、工艺技术和产品风味对酒质的影响,结果表明:粳、糯米、葛根的配比为1:1:0,5,并在酿造中以粳米制淋饭酒母,糯米蒸煮放凉喂饭,葛根加工酶解制浆喂加,主酵温度30℃～32℃,时间2d,然后在16℃～18℃后发酵45d,经压榨、过滤、杀菌、贮存、勾兑而成的葛根保健清爽黄酒,风味独特,并具有一定的养生保健功能。

Development and research of healthy cleanlily rice wine from radix puerariae

Healthy cleanlily rice wine was developed with round shaped rice,sticky rice,radix prerariae by traditional brewing process and new technology. At the same tine,the rate of round shaped rice,sticky rice and radix prerariae was 1:1:0.5,considering the effect of material characteristic,material rate, saccharifying ferment,fermention temperature,time,technology and production flavor on wine quality.By preparing Lin-fan rice wine starter with round shaped rice,cooling and feeding with cooking sticky rice,feedin...