| 黑米酒生产工艺条件优化的研究 |
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| 引用本文： | 马艳华,王新惠,刘达玉,宋欣,李亮.黑米酒生产工艺条件优化的研究[J].农产品加工．学刊,2007(11):48-50. |
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| 作者姓名： | 马艳华 王新惠 刘达玉 宋欣 李亮 |
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| 作者单位： | 四川理工学院,生物工程系,四川,自贡,643000 |
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| 摘 要： | 研究了黑米酒生产工艺中甜酒曲A,甜酒曲B,酵母及水的添加量对整个黑米酒生产工艺的影响,以及4个因素之间的协同作用。结果表明,黑米酒生产中,各因素的最适添加量分别为:甜酒曲A0.5%,甜酒曲B0.5%,酵母0.08%,水50%。在此条件下可以研制出风味独特、营养丰富的黑米酒。
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| 关 键 词： | 黑米酒 甜酒曲 发酵条件 |
| 文章编号： | 1671-9646（2607）11-0048-03 |
| 修稿时间： | 2007-09-04 |
Study on the Production Technology of Black Rice Wine |
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| Ma Yanhua,Wang Xinhui,Liu Dayu,Song Xin,Li Liang.Study on the Production Technology of Black Rice Wine[J].Nongchanpin Jlagong.Xuekan,2007(11):48-50. |
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| Authors: | Ma Yanhua Wang Xinhui Liu Dayu Song Xin Li Liang |
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| Institution: | Bioengineering Dept, Sichuan Technical Institute, Zigong, Sichuan 643000, China |
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| Abstract: | This paper research the synergetic effect of sweet(rice)wine koji A,sweet(rice)wine koji B,the angel AADY and water to black rice wine. The results of orthogonal experiment showed that the optimum proportion of technique was as follows:0.5% sweet(rice)wine koji A,0.5% sweet(rice)wine koji B,0.08% Angel AADY and 50% water. The black rice wine with the unique flavour and abundant nutrients is successfully developed through the factors. |
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| Keywords: | black rice wine sweet(rice)wine koji fermentation condition |
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