现代食品科技2012，Vol.28Issue(5)：527-529,520,4.
甜酒酿的发酵工艺及其稳定性研究
Optimization of Fermentation Process of Glutinous Rice Sweet Wine and the Stability of the Main Fermantation Indices
摘要
Abstract
After soaked, steamed and mixed with distiller's yeast, Glutinous rice was used as raw material for saccharification and fermentation to product rice sweet wine with excellent flavor and nutrition. Through L9(34) orthogonal test,the optimum fermentation parameters were determined as distiller's yeast dosage 0.2%, fermentation temperature 30 °C and fermentation time 60 h.The stability of the main indices of glutinous rice sweet wine was also studied关键词
糯米/发酵/稳定性Key words
glutinous rice/ fermentation/ stability引用本文复制引用
蔡柳,熊兴耀,张婷婷,曾璐..甜酒酿的发酵工艺及其稳定性研究[J].现代食品科技,2012,28(5):527-529,520,4.基金项目
湖南省长沙市重点项目(1016:DB0079) （1016:DB0079）
