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投稿时间：2023-01-20
投稿时间：2023-01-20
中文摘要: 为优化玉米须黄酒的酿造工艺，采用超声波热水浸提法制备玉米须浸提液并将其加入糯米中发酵，以玉米须黄酒的酒精度和感官评分为依据，通过单因素及正交试验确定玉米须黄酒的最优酿造工艺。结果表明，玉米须浸提液与干糯米液料比4 ∶6（mL/g）、酵母添加量0.15%、发酵温度22 ℃、发酵时间14 d 时可得到半甜型玉米须黄酒，其酒精度、总糖、总酸等理化指标符合国家标准，酒体协调，鲜甜柔和，感官评分为93.6，总黄酮含量为112.6 mg/L。
Abstract:The brewing process of corn silk rice wine was optimized. The corn silk extract was prepared by ultrasound-assisted hot water extraction and then mixed with glutinous rice for fermentation. With the alcohol content and sensory score as the indicators，the brewing process of corn silk rice wine was optimized by single factor test and orthogonal test.The results showed that the semi-sweet corn silk rice wine could be produced by fermentation with corn silk extract-dry glutinous rice at a ratio 4 ∶6（mL/g）and 0.15% yeast at 22 ℃for 14 d.The alcohol content，total sugars，and total acids of the product met the national standard.The obtained rice wine tasted fresh，sweet，and soft and had the sensory score of 93.6 and the total flavonoids of 112.6 mg/L.
文章编号：202313020 中图分类号： 文献标志码：
基金项目:河南省科技发展计划项目（222102310524、212102110330）；河南省高等学校重点科研项目（23A550017）
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