粮油食品科技2016，Vol.24Issue(5)：10-13,4.
魔芋米酒制作工艺研究
Development of konjak rice wine
摘要
Abstract
Konjaku rice wine was prepared by using broken rice and konjaku powder based on traditional techniques. The effect of the addition amount of konjaku powder,the addition amount of distiller's yeast, fermentation temperature and fermentation time on sensory evaluation was investigated by single factor and orthogonal experiments. The results showed that the optimal manufacture process was addition amount of konjaku powder 4%,addition amount addition amount of distiller's yeast 1. 0%,fermentation tempera-ture 30 ℃,and fermentation time 72 h. The total sugar content was 325. 68 mg / mL,pH value3. 27,sol-uble solids content 10. 40%,alcoholic strength 5. 47% .关键词
碎米/魔芋粉/米酒Key words
broken rice/konjaku flour/rice wine分类
轻工纺织引用本文复制引用
梅新,王少华,蔡芳,施建斌,蔡沙,陈学玲,何建军..魔芋米酒制作工艺研究[J].粮油食品科技,2016,24(5):10-13,4.基金项目
湖北省科技支撑计划项目 （）
