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投稿时间：2018-10-26
投稿时间：2018-10-26
中文摘要: 以糯米、香米、香蕉为原料酿造香蕉米酒，为米酒资源的进一步开发奠定试验基础。以感官评分为评价指标，研究香米与糯米比例、酒曲添加量、香蕉汁添加量对香蕉米酒品质的影响；在单因素试验基础上进行响应面法优化香蕉米酒的酿造工艺。试验结果表明，香蕉米酒制作的最佳工艺条件为：香米与糯米的质量配比为1∶4、酒曲添加量为0.40%、香蕉汁的添加量为28.00%。按照此优化方法，香蕉米酒感官评分最高，为93.98 分，酒精度为4.60%vol。该研究发酵所得香蕉米酒酒香浓郁并伴有香蕉的果香。
Abstract:Banana rice wine was made from glutinous rice，fragrant rice and banana，which laid an experimental foundation for further development of rice wine resources.The effects of the ratio of fragrant rice to glutinous rice，the amount of wine ball and banana juice on the quality of banana rice wine were studied.The response surface method was used to optimize the brewing process of banana rice wine.The experimental results showed that the best technological conditions for the production of banana rice wine were as follows：the quality ratio of fragrant rice to glutinous rice was 1∶4，the amount of added wine ball was 0.40%，and the amount of added banana juice was 28.00 %.Accroding to this optimization method，banana rice wine had the highest sensory score，with a score of 93.98 and a alcohol precision of 4.60%vol.In this study，the fermented banana rice wine was full-bodied with banana fruit flavor.
文章编号：201918020 中图分类号： 文献标志码：
基金项目:2018年度辽宁省普通高等教育本科教学改革研究项目“应用型本科院校生物工程专业创新型人才培养实践教学体系改革探究”
| Author Name | Affiliation |
| DUAN Xiao-ying，LIU Shu-man，BAI Jia-mei，GAO Wei-xian，LU Si，WANG Hong-ling | College of Life Engineering，Shenyang Institute of Technology，Fushun113122，Liaoning，China |
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