作　　者： (骆杨庆）; (李升福）; (苏可）; (闻海波）;

机构地区： 连云港环海化工有限公司,江苏连云港222066

出　　处： 《安徽农业科学》 2017年第24期89-90,93,共3页

摘　　要： [目的]优化具有特殊风味的新型松子糯米酒的酿造工艺。[方法]以松子和糯米为原料,经糖化、发酵等工序制备松子糯米酒,采用单因素试验和正交试验考察松子与糯米的比例、酒曲添加量、发酵温度、发酵时间对感官指标的影响,最终得到松子糯米酒的最佳工艺条件。[结果]松子糯米酒的最佳酿造工艺条件:糯米∶松子为8.5∶1.5,酒曲选用根霉和酵母,在30℃下糖化48 h,在30℃下后发酵8 d,经蒸酒、过滤、灌装、杀菌得到质量较高的制品。[结论]研究可为提高松子的经济价值和附加值提供参考。 [ Objective ] To optimize the brewing technology of new pine nut glutinous rice wine with special flavor. [ Method ] The pine nut glu- tinous rice wine was prepared by saccharifying and fermenting with pine nuts and glutinous rice as raw materials, the effect of proportion of pine nuts and glutinous rice, koji addition amount, fermentation temperature, fermentation time on sensory evaluation by single factor test and orthogonal test. [ Result ] The reluhs showed that the ratio between pine nut and glutinous rice was 1.5： 8.5, the distiller yeast was the compound of rhizopus and yeast, the saccharification was 48 h under 30℃, the after fermentation was 8 days under 30℃. The better wine was obtained after distilled, filtered, filling and sterilization. [ Conclusion] The study can provide a reference for improving the economic value and added value of pine nut.

关 键 词： 松子米酒 发酵 感官指标 工艺参数