| 黑米酒发酵工艺的研究 |
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| 引用本文： | 贾有锋,肖婷婷.黑米酒发酵工艺的研究[J].农产品加工．学刊,2012(3):91-92. |
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| 作者姓名： | 贾有锋 肖婷婷 |
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| 作者单位： | 辽宁大学轻型产业学院 |
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| 摘 要： | 黑米又名紫米,具有较高的营养价值。通过正交试验确定出黑米酒最佳发酵条件为:发酵温度30℃,酒曲量1.5%,发酵时间120 h。在此条件下制得的黑米酒色泽鲜亮,呈玫瑰红色,口味甜而醇厚,酒体协调,是具有黑米香气的低度酒。研究结果为黑米酒的工业化生产提供了理论和技术依据。
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| 关 键 词： | 黑米 黑米酒 发酵工艺 |
Fermentation Technology of Black Rice Wine |
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| JIA You-feng,XIAO Ting-ting.Fermentation Technology of Black Rice Wine[J].Nongchanpin Jlagong.Xuekan,2012(3):91-92. |
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| Authors: | JIA You-feng XIAO Ting-ting |
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| Institution: | (Department of Light Industry,Liaoning University,Shenyang,Liaoning 110036,China) |
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| Abstract: | Black rice,also called purple rice,has higher nutritional value.In this study,the fermentation conditions of black rice wine are optimized by orthogonal test.The results show that the optimal conditions for black rice wine are temperature 30 ℃,dose of yeast 1.5% and fermentation time 120 h.The black rice wine produced under these conditions is a low alcohol wine with great color,flavor and test.The results can provide the basic theories and technologies for industrialization production of black rice wine. |
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| Keywords: | black rice black rice wine fermentation technology |
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