安徽农业科学2016，Vol.44Issue(13)：86-88,3.
枸杞米酒的酿造工艺研究
Brewing Technology of Wolfberry Rice Wine
摘要
Abstract
[ Objective] To optimize the production technology of wolfberry rice wine. [ Method] With rice and wolfberry as the raw materials, wolfberry rice wine was prepared. The optimal ranges of factors and levels were determined based on single factor test. The alcoholic strength of wolfberry rice wine fermentation was used as the evaluation index. Three factors were selected, which were the amount of distiller’ s yeast, wolfberry amount and added water amount. Three levels were designed for each factor. L9 (33 ) orthogonal test was carried out in order to de-termine the optimal technology of wolfberry rice wine. [ Result] The amount of distiller’ s yeast and the wolfberry amount had significant im-pacts on the quality of wolfberry rice wine;while added water amount showed no significant effects. Effects of the amount of distiller’ s yeast showed greater impacts on the quality of wolfberry rice wine than wolfberry amount. The optimal conditions for wolfberry rice wine were as fol-lows:1. 0% distiller’s yeast content, 15% wolfberry content and 1∶2. 0 g/mL added water. Under these conditions, the production was both nutritious and good tasty. [ Conclusion] This research provides references for the in-depth processing of wolfberry polysaccharide functional food, and realizes the transformation of traditional rice wine to functional rive wine.关键词
枸杞米酒/正交试验/工艺优化Key words
Wolfberry rice wine/Orthogonal test/Technology optimization分类
轻工纺织引用本文复制引用
战帅帅,朱芳,支艳玲..枸杞米酒的酿造工艺研究[J].安徽农业科学,2016,44(13):86-88,3.
