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投稿时间：2018-07-18
投稿时间：2018-07-18
中文摘要: 以糯米和玫瑰茄浸提液为原料，酿制玫瑰茄糯米黄酒。通过单因素和正交试验优化玫瑰茄黄酒糖化和发酵的工艺条件。结果表明：最佳糖化工艺条件为糖化时间21 h、麦曲添加量12 g、糖化温度30℃；最佳发酵工艺条件为发酵时间72 h、发酵温度25℃、2%玫瑰茄浸提液添加量60 mL、酒曲添加量2.5%。在该条件下玫瑰茄黄酒的酒精度为 13.8%vol，还原糖含量为 0.256 mg/mL，pH 3.42。
Abstract:Roselle rice wine was processed using glutinous rice and rose eggplant extract as raw materials.Single factor tests and orthogonal design were applied to optimize the saccharification and fermentation conditions.The results showed that the best conditions of saccharification were：saccharification time 21 h，the amount of wheat koji 12 g，saccharification temperature 30 ℃.The optimum fermentation conditions were：fermentation time 72 h，fermentation temperature 25℃，2%roselle extract 60 mL，koji addition 2.5%.Under these conditions，the alcohol content of the rice wine was 13.8%vol，the reducing sugar content was 0.256 mg/mL and pH 3.42.
keywords: roselle rice wine saccharification fermentation technology
文章编号：201905018 中图分类号： 文献标志码：
基金项目:福建省高校科技计划重点项目（产学研项目）（2015N5003）
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