发酵型桂花米酒酿制工艺的研究
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摘要
研究以糯米为主要原料,辅以桂花糖渍,安琪甜酒曲为发酵剂,酿制桂花米酒。通过正交试验,分析得出桂花米酒酿制的最佳工艺条件,即甜酒曲添加量0.4%,桂花糖渍添加量1%,产醇发酵温度18℃发酵3 d。在此条件下酿制的桂花米酒颜色淡黄清亮,花香幽雅与醇香谐调、口感良好,质量符合有关食品标准。
The fermentation process of osmanthus rice wine was studied in this paper,it took glutinous rice and osmanthus sugar stain as material,sweet wine song as leavening agent.Through orthogonal test,the optimum technological conditions for producing osmanthus rice wine were obtained,they were sweet koji 0.4 %,osmanthus sugar stain 1 %,alcohol fermentation temperature 18 ℃ and time 3 d. The osmanthus rice wine was light yellow and bright,delicate fragrance and mellow fragrance was in harmony,and its quality meet relevant food standards under these conditions.
The fermentation process of osmanthus rice wine was studied in this paper,it took glutinous rice and osmanthus sugar stain as material,sweet wine song as leavening agent.Through orthogonal test,the optimum technological conditions for producing osmanthus rice wine were obtained,they were sweet koji 0.4 %,osmanthus sugar stain 1 %,alcohol fermentation temperature 18 ℃ and time 3 d. The osmanthus rice wine was light yellow and bright,delicate fragrance and mellow fragrance was in harmony,and its quality meet relevant food standards under these conditions.
引文
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[12]周秋霞,岳淑梅.基于文献的桂花化学成分及药理作用研究现状分析[J].河南大学学报(医学版),2013,32(2):139-142
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[14]王玉荣,张俊英,潘婷,等.籼米米酒和糯米米酒品质的评价[J].食品与发酵工业, 2017, 43(1):186-191
[15]魏浩林,周金虎,刘凤春,等.糯米甜酒曲根霉的筛选及强化曲的研究[J].中国酿造, 2017, 36(9):41-44
[16]董孝元,喻斌,李良,等.发酵型桂花酒工艺优化的研究[J].饮料工业, 2017,20(2):42-45
[17] Cui J, Zhang M J, Wang X Q, et al. The setereoselective preparation ofβ-keto esters using baker's yeast in the presence of rice wine koji[J]. Chinese Chemical Letters, 2008, 39(3):311-313
[18] Liu D, Zhang H, Lin C C, et al. Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model[J]. Chinese Journal of Chemical Engineering,2016, 24(10):1406-1412
[19]李纪亮.孝感米酒感官品评体系的建立[J].酿酒, 2003, 30(6):93-96
[20]张惠雄,曹银宁.桂花甜酒酿酒曲的优选和工艺研究[J].酿酒,2007, 34(3):91-94
[21]陈帆,沈永祥,刘怀臣,等.小曲酒新工艺糖化培菌规律研究[J].酿酒科技, 2017(8):47-54
[2]汪建国,徐学武,邱建华,等.桂花蜜酒的挖掘、研发和产品创新[J].中国酿造, 2007, 26(3):56-57
[3]曾玩娴,刘天质.高效液相色谱法同时测定糯米酒中17种氨基酸[J].酿酒科技,2011(11):120-121
[4]刘伟龙.中国桂花文化研究[D].南京:南京林业大学,2004
[5]吴超然,房仙颖,萧伟.桂花非挥发性成分及药理活性研究进展[J].天然产物研究与开发, 2017(8):1439-1448
[6]尹伟,刘金旗,张国升.桂花的化学成分及药理学作用研究进展[J].赤峰学院学报(自然科学版), 2015, 31(20):77-78
[7]侯丹,付建新,张超,等.桂花品种‘堰虹桂’‘玉玲珑’和‘杭州黄’的香气成分及释放节律[J].浙江农林大学学报,2015,32(2):208-220
[8]杨淇,吴正云,张文学.桂花酒的制备与其香气成分分析[J].食品科技, 2017(2):50-54
[9] Wu L C, Chang L H, Chen S H, et al. Antioxidant activity and melanogenesis inhibitory effect of the acetonic extract of Osmanthus fragrans:A potential natural and functional food flavor additive[J].LWT-Food Science and Technology, 2009, 42(9):1513-1519
[10]徐文斌.福建浦城县桂花品种资源调查及开发利用[D].南京:南京林业大学,2009
[11]陈培珍,林志銮,胡燕萍.桂花总黄酮的提取及其抗氧化活性研究[J].云南民族大学学报(自然科学版),2014,23(4):239-242
[12]周秋霞,岳淑梅.基于文献的桂花化学成分及药理作用研究现状分析[J].河南大学学报(医学版),2013,32(2):139-142
[13]叶阳,王洋,左勇,等.乳酸菌发酵红枣汁在米酒中的应用[J].四川理工学院学报(自然科学版),2012,25(6):10-13
[14]王玉荣,张俊英,潘婷,等.籼米米酒和糯米米酒品质的评价[J].食品与发酵工业, 2017, 43(1):186-191
[15]魏浩林,周金虎,刘凤春,等.糯米甜酒曲根霉的筛选及强化曲的研究[J].中国酿造, 2017, 36(9):41-44
[16]董孝元,喻斌,李良,等.发酵型桂花酒工艺优化的研究[J].饮料工业, 2017,20(2):42-45
[17] Cui J, Zhang M J, Wang X Q, et al. The setereoselective preparation ofβ-keto esters using baker's yeast in the presence of rice wine koji[J]. Chinese Chemical Letters, 2008, 39(3):311-313
[18] Liu D, Zhang H, Lin C C, et al. Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model[J]. Chinese Journal of Chemical Engineering,2016, 24(10):1406-1412
[19]李纪亮.孝感米酒感官品评体系的建立[J].酿酒, 2003, 30(6):93-96
[20]张惠雄,曹银宁.桂花甜酒酿酒曲的优选和工艺研究[J].酿酒,2007, 34(3):91-94
[21]陈帆,沈永祥,刘怀臣,等.小曲酒新工艺糖化培菌规律研究[J].酿酒科技, 2017(8):47-54