薏米糯米黄酒酿造工艺条件的研究

以薏米、糯米为主要原料进行液态发酵薏米糯米黄酒的研制，采用总糖、总酸含量与酒精度为考察指标，结合感官评价，通过单因素及正交试验，确定了薏米黄酒酿造的最佳发酵条件：料水比1∶2.5(g∶mL)、耐高温α-淀粉酶添加量0.4%、糖化酶添加量1.00%、活性干酵母添加量0.15%、主发酵温度29 ℃、主发酵时间7 d。在该工艺条件下，研制得到薏米糯米黄酒香味清幽、口感醇和、色泽橙黄带有琥珀色，感官评分为77.8分。

Brewing process conditions of adlay and glutinous rice Chinese rice wine

Using adlay and glutinous rice as the main raw materials, Chinese rice wine was prepared by liquid state fermentation. With total sugar, total acid content and alcohol content as investigation indexes, combining with sensory evaluation, by single factors and orthogonal experiments, the optimum brewing conditions of adlay and glutinous rice Chinese rice wine were determined as solid-liquid ratio 1∶2.5 (g∶ml), heat-resistant α-amylase 0.4%, glucoamylase 1.00%, active dry yeast 0.15%, main fermentation temperature 29 ℃ and time 7 d. Under the conditions, the adlay and glutinous rice Chinese rice wine produced had fine sensory quality of delicate fragrance, mellow tastes and orange with amber color, and the sensory evaluation score was 77.8.