作　　者： ; ; ; ;

机构地区： 湛江海洋大学食品科技学院食品科学与工程系

出　　处： 《中国酿造》 2003年第2期30-32,共3页

摘　　要： 该文以糯米和桂圆为原料分别预加工成糯米甜酒酿和桂圆果汁,然后将这两种半成品按一定的比例混合进行发酵生产桂圆糯米滋补酒。研究了不同取汁工艺对桂圆果汁品质及发酵的影响;采用正交试验法确定了混合醪液配比、混合发酵温度、发酵时间等工艺条件;测定了发酵醪中还原糖,酒度及总酸在发酵过程中的变化;并进行了桂圆糯米酒营养成分的分析。 Two half-finished products, rum brew of sticky rice and longan juic e using sticky rice and longans asingredients respectively, fermented in some mixing proportion i n order to producing sticky tice tonic wine with longan. The paper studied on the difference effects on the fermentation and quality of longan juice which applied different technology of extracting juice. We adopted or thogonal designs to make sure some technique conditions such as mixing proportion of mash、the temperature of mixture fermentation and the time of fermentation, tested reduction sugar, alcoholicity and acidity in mash during fermentation, analyzed the compositions of the sticky rice tonic wine with longans.

关 键 词： 桂圆 糯米酒 混合发酵 工艺条件 营养成分

领　　域： [轻工技术与工程] [轻工技术与工程]