苦荞糯米甜酒酿造工艺的研究

本试验以苦荞米、糯米、安琪甜酒曲为原料,采用传统糯米甜酒酿造工艺,通过响应面设计分析方法,研究发酵时间、加曲量、加水量、苦荞添加量4种因素,对苦荞糯米甜酒品质感观得分的影响.结果表明,在苦荞添加量27.48％、加曲量3.28g、加水量0.23kg、发酵时间58h的条件下能得到较好品质的苦荞糯米甜酒.

Process of fermented glutinous rice and tartary buckwheat rice wine

Tartary buckwheat rice, glutinous rice and Angel rum koji as raw materials, using the traditional the brewing process of the glutinous rice wine, factors effected buckwheat quality of glutinous rice wine sensory scores were studied by response surface methodology, including the fermentation time, koji amount, water amount and buckwheat addition amount. The results showed that better quality of tartary-buckwheat glutinous rice wine was got after 58h fermentation under the conditions of tartary buckwheat addition 27.48%, amount of koji 3.28g, water addition 0.23kg.